Baccalà roasted
Salt Cod with Vegetables
Bruschetta with Cavolo Nero
(Black-Leaf Kale)
Cream of Leeks
Tuscan Crostini
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Corn Meal and Kale Farinata
Florentine Liver
Pork Blood
Lentil Stew
Bread and Bean Soui
Thick Tomato Soup
Pasta and Beans
Country Potatoes
Stuffed tomatoes
Pork Meat Sauce
Artichoke Risotto
Braised Beef with Spinach
Pork Ribs
Meat and Potato Stew
Grandma Ada's Rabbit Sauce
Pigeon Sauce
Goose Sauce
Grandma Eugenia's Sauce
Ricotta and Macaroon Cake
Florentine Tripe





1 head of cavolo nero (black-leaf kale)
1/4 of Savoy cabbage
1 bunch of Swiss chard
1 leek
1 onion
2 potatoes
2 carrots
2 zucchini
2 celery stalks
a few sprigs of thyme
300 grams (approx. 10.6 ounces) of mixed dry beans
2 peeled plum tomato
esextra virgin olive oil
salt and pepper


In a large pot, sauté the thinly-sliced onions in some oil. Gradually add all of the other vegetables, chopped into large pieces. Let them slowly soften for about 10 minutes. Then add enough water to almost fill the pan and add the beans. Add salt and pepper and cook over low heat for about two hours. Let it stand. Serve in earthenware bowls with a little genuine Tuscan extra virgin olive oil with a full, fruity flavor. You may wish to add a bouillon cube.

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