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RIBOLLITA TOSCANA - Ricetta ORIGINALE FATTA in CASA

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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
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Chef Franco
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Recipe Information

Recipe Available
Video-Specific Recipe

Tuscan Ribollita

ItalianITmain
45 min
medium
4 servings
Servings4
bietole
cavolo nero
olio extravergine di oliva
verza
carote
sedano
cipolla
patata
aglio
fagioli
salsa di pomodoro
pepe nero
pecorino romano (buccia nera)
pane raffermo
1

Prepare the vegetables: bietole, cavolo nero, verza, carote, sedano, cipolla, patata, and aglio.

2

Cook the vegetables in olive oil until softened.

3

Add the fagioli and salsa di pomodoro to the pot.

4

Season with pepe nero to taste.

5

Layer the mixture with slices of pane raffermo.

6

Let the dish rest and then reheat it the next day for the best flavor.

Spice Level:

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Dietary

vegetarian
Local Name: Ribollita Toscana

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