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



Thick Tomato Soup


500 grams (approx. 17.6 ounces) of ripe tomatoes
2 garlic cloves
basil peperoncino (hot peppers)
1 quart of meat broth
extra virgin olive oil
300 grams (approx. 10.6 ounces) of stale homemade
Italian white bread.


Sauté the garlic and peppers in the oil. When the garlic is slightly browned, take it out. Add the pureed tomatoes and the basil. Cook for a few minutes, then add thinly-sliced bread and mix well. When the bread has absorbed the tomato sauce, add the boiling broth and salt and pepper to taste. Let it boil for about 15 minutes, adding broth as needed. Let it stand for about an hour, then stir well to completely dissolve the bread. Serve hot, but not boiling with a little Tuscan extra virgin olive oil and some basil leaves.

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