{"id":1617,"date":"2012-10-29T13:46:59","date_gmt":"2012-10-29T13:46:59","guid":{"rendered":"http:\/\/www.gingerforbreakfast.it\/?p=1617"},"modified":"2018-04-16T07:26:38","modified_gmt":"2018-04-16T05:26:38","slug":"la-toscana-nel-piatto-or-rather-ribollita","status":"publish","type":"post","link":"https:\/\/gingerforbreakfast.it\/blog\/la-toscana-nel-piatto-or-rather-ribollita\/","title":{"rendered":"LA TOSCANA NEL PIATTO ovvero RIBOLLITA"},"content":{"rendered":"<p>Godetevi una delle zuppe pi\u00f9 famose d&#8217;Italia, resa specialissima dal sapore unico del cavolo nero e molto semplice da preparare.<\/p>\n<p>Pi\u00f9 il freddo sar\u00e0 pungente pi\u00f9 le sue foglie saranno saporite.<\/p>\n<p>Preparate fondine, cucchiai e soprattutto una bella pentola di coccio!<\/p>\n<p><strong>INGREDIENTI x 4 PAX<\/strong><\/p>\n<p>1 ciuffo di cavolo nero (circa 800 g)<\/p>\n<p>1 mazzo di bieta (circa 700 g)<\/p>\n<p>1 porro<\/p>\n<p>1 cipolla<\/p>\n<p>2 patate<\/p>\n<p>2 carote<\/p>\n<p>2 gambi di sedano<\/p>\n<p>300 g di fagioli cannellini<\/p>\n<p>olio extra vergine di oliva<\/p>\n<p>sale e pepe<\/p>\n<p>qualche fetta spessa di pane raffermo<\/p>\n<p><span style=\"color: #ffffff;\">\u00a0.<\/span><\/p>\n<p><strong>PROCEDIMENTO<\/strong><\/p>\n<p>Mettete a bagno i fagioli la sera prima per circa 12 ore, cuoceteli in abbondante acqua poco salata, con un filo d\u2019olio e qualche foglia di salvia.<\/p>\n<p>Scolateli\u00a0 e tenete da parte l\u2019acqua di cottura.<\/p>\n<p>Eliminate dalle foglie grandi di cavolo nero le parti centrali pi\u00f9 coriacee, su quelle piccole non \u00e8 necessario.<\/p>\n<p>In un&#8217;altra pentola fate rosolare la cipolla tagliata a fettine nell&#8217;olio extra vergine d\u2019oliva, aggiungete via via tutte le altre verdure tagliate grossolanamente e fatele appassire piano piano per circa 10 minuti, aggiungete quindi, senza affogare le verdure, qualche mestolo di brodo vegetale, un p\u00f2 d\u2019acqua di cottura dei fagioli e i fagioli stessi. Se volete potete frullarne una met\u00e0.<\/p>\n<p>Aggiustate di sale e pepe e fate cuocere a fuoco basso per circa due ore.<\/p>\n<p>Spegnete il fuoco e lasciate riposare il tutto per una notte.<\/p>\n<p>Il giorno dopo sarete pronti per ottenere la ribollita.<\/p>\n<p>Riportate lentamente la zuppa a bollore e aggiungete una fetta a testa di pane raffermo e attendete che si sfaldi completamente a fuoco dolce.<\/p>\n<p>Lasciate riposare e servite con un bel filo d&#8217;olio extra vergine d&#8217;oliva rigorosamente toscano dal gusto fruttato intenso.<\/p>\n<p>E adesso gustatevi il vostro lavoro!<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4385\" data-permalink=\"https:\/\/gingerforbreakfast.it\/blog\/la-toscana-nel-piatto-or-rather-ribollita\/cav-nero\/\" data-orig-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/10\/cav-nero.jpg?fit=400%2C266&amp;ssl=1\" data-orig-size=\"400,266\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;11&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;NIKON D50&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1146671032&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;48&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0.25&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"cav-nero\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/10\/cav-nero.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/10\/cav-nero.jpg?fit=400%2C266&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/10\/cav-nero.jpg?resize=400%2C266\" alt=\"\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4385\" srcset=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/10\/cav-nero.jpg?w=400&amp;ssl=1 400w, https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/10\/cav-nero.jpg?resize=300%2C200&amp;ssl=1 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Godetevi una delle zuppe pi\u00f9 famose d&#8217;Italia, resa specialissima dal sapore unico del cavolo nero e molto semplice da preparare. Pi\u00f9 il freddo sar\u00e0 pungente pi\u00f9 le sue foglie saranno saporite. Preparate fondine, cucchiai e soprattutto una bella pentola di coccio! INGREDIENTI x 4 PAX 1 ciuffo di cavolo nero (circa 800 g) 1 mazzo di bieta (circa 700 g)&#8230; <span class=\"more\"><a class=\"more-link\" href=\"https:\/\/gingerforbreakfast.it\/blog\/la-toscana-nel-piatto-or-rather-ribollita\/\">Leggi<\/a><\/span><\/p>\n","protected":false},"author":2,"featured_media":4386,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[87,89,25,158,91],"tags":[608,610,704,226,684,374],"class_list":["post-1617","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primi-piatti","category-ricette-del-mese","category-ricette","category-ricette-vegetariane","category-zuppe-blog","tag-cavolo-nero","tag-primi-piatti","tag-ribollita","tag-ricette-vegetariane","tag-toscana","tag-zuppe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>LA TOSCANA NEL PIATTO ovvero RIBOLLITA - Ginger for Breakfast Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gingerforbreakfast.it\/blog\/la-toscana-nel-piatto-or-rather-ribollita\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LA TOSCANA NEL PIATTO ovvero RIBOLLITA - Ginger for Breakfast Blog\" \/>\n<meta property=\"og:description\" content=\"Godetevi una delle zuppe pi\u00f9 famose d&#8217;Italia, resa specialissima dal sapore unico del cavolo nero e molto semplice da preparare. Pi\u00f9 il freddo sar\u00e0 pungente pi\u00f9 le sue foglie saranno saporite. Preparate fondine, cucchiai e soprattutto una bella pentola di coccio! INGREDIENTI x 4 PAX 1 ciuffo di cavolo nero (circa 800 g) 1 mazzo di bieta (circa 700 g)... 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Pi\u00f9 il freddo sar\u00e0 pungente pi\u00f9 le sue foglie saranno saporite. Preparate fondine, cucchiai e soprattutto una bella pentola di coccio! INGREDIENTI x 4 PAX 1 ciuffo di cavolo nero (circa 800 g) 1 mazzo di bieta (circa 700 g)... 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