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In the kitchen we are always looking for tasty but possibly also healthy preparations, based on genuine ingredients, even better if seasonal. That's why we thought we would do you something to offer you one recipe a week taken from the volume "At the table from Florence to Chianti. A journey into food and wine. Raw materials, recipes and historical events " of our director Milko Chilleri, a great food and wine enthusiast, who has collected anecdotes, curiosities and many appetizing recipes directly from the menus of the great chefs who work in Florence and Chianti.

Our selection starts from one of the region's most renowned peasant soups, the Ribollita, a dish based on Tuscan stale bread, beans and tasty autumn vegetables. So let's enjoy it in the version of Paul Gori, chef of the Trattoria Da Burde (via Pistoiese 6 / r, Florence).

Recipe
500 g stale Tuscan bread, 700 g cannellini beans, half savoy cabbage, 1 potato, 2 bunches of black cabbage, 1 bunch of chard, 2 tomatoes, 1 red onion, 1 clove of garlic, 1 stalk of celery, 1 carrot, thyme, extra virgin olive oil, salt, pepper.

«This soup represents the triumph of the campaign, I consider it a single dish because it contains both bread, the fast energy part, and proteins thanks to the beans that can be passed completely, as I do, or left partially whole. In this recipe, the bread welcomes what the vegetable garden offers: from chard to potato, to various vegetables which have also changed over time.

The fundamental elements are the presence of black cabbage, a vegetable with an intense aroma that characterizes its nuance, and the cooking time. In a pan we alternate the vegetables cooked in layers of slices of Tuscan bread and let stand for at least a day. After this time, the cabbage will be fermented and will have lost some of its "pungency". To serve it on the table it is necessary to "boil it" for a few minutes and season it with good raw extra virgin olive oil. Another dominant feature is the pepolino or thyme: an herb that has always been available to everyone, the people, and could be gathered in the countryside without letting it come from afar ".

We can combine a good Chianti Classico, like the Grand Selection Santo Stefano.

Text taken from “A Tavola da Firenze al Chianti. A journey into food and wine. Raw materials, recipes and historical events "by Milko Chilleri, published by Expos.