food.wikisort.org - Dish
Ribollita is a [1]: 36 Tuscan bread soup, panade, porridge, or potage made with bread and vegetables, often from leftovers.[2] There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes, and onion. Its name means "reboiled".[1]: 36 It is often baked in a clay pot.[1]: 36
 | |
| Type | Soup |
|---|---|
| Place of origin | Italy |
| Region or state | Tuscany |
| Main ingredients | Bread, cannellini beans, vegetables |
Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (or reboiling) the leftover minestrone or vegetable soup from the previous day with stale bread.[3]
Some sources date it back to the Middle Ages when the servants gathered up food-soaked bread trenchers from feudal lords' banquets and boiled them for their dinners.[2]
History
It is a typical "poor" dish of peasant origin, whose name derives from the fact that the peasants cooked a large quantity of it (especially on Fridays, being a lean dish) and then "boiled" it in a pan in the following days (hence "ribollita"), because the real soup is heated twice, otherwise it would be a very banal soup of bread and vegetables (therefore not to be confused with bread soup).[4]
The first traces of this preparation date back to 1910 in the book L'arte cucinaria in Italia by Alberto Cougnet.[5]
See also
- Acquacotta
- Pappa al pomodoro
- List of Italian soups
- List of vegetable soups
- List of bread dishes
Notes
- Wolfert, Paula (2009). Mediterranean clay pot cooking : traditional and modern recipes to savor and share. Hoboken, N.J.: John Wiley & Sons. ISBN 978-0-7645-7633-1. OCLC 298538015.
- Zeldes, Leah A. (2010-12-08). "Eat this! Ribollita, ribsticking winter 'soup' from Tuscany". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2011-05-18.
- The Silver Spoon (Il cucchiaio d'argento) (2005)
- "Ribollita". Ricette di cucina - Le Ricette di GialloZafferano.it (in Italian). Retrieved 2022-06-10.
- Petroni, Paolo (2010-11-22). Il grande libro della vera cucina toscana (in Italian). Giunti Editore. ISBN 978-88-09-75434-8.
External links
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На других языках
- [en] Ribollita
[ru] Риболлита
Риболли́та (итал. Ribollita — «сваренная дважды») — густой итальянский овощной суп, происходящий из Тосканы. Имеется много вариаций рецепта блюда, однако основные ингредиенты — бобовые (фасоль, бобы), засохший несолёный хлеб, чёрная капуста (англ.) (рус. (cavolo nero, характерный тёмнолистовой тосканский овощ, который иногда заменяют савойской капустой) и различные недорогие овощи (цукини, морковь, картофель, лук), а также оливковое масло[1][2][3]. Перед подачей на стол может посыпаться тёртым сыром (пармезаном, пекорино), традиционно сервируется с терпким красным вином (например, кьянти). Считается сезонным блюдом, наиболее уместным в холодное время года.Другой контент может иметь иную лицензию. Перед использованием материалов сайта WikiSort.org внимательно изучите правила лицензирования конкретных элементов наполнения сайта.
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