No products in the cart.
THE CHEF’S RECCOMENDATIONS
RIBOLLITA BREAD SOUP
You can’t go wrong with simple recipes.
HOW TO PREPARE A GREAT DISH
A dish born in the Tuscan monasteries, reserved for unexpected visitors, this recipe is a way of using stale bread and every food present in the vegetable garden.
HOW TO BEST USE THE SOUP:
300 g jar – around 2 portions
500 g jar – around 4 portions
- Eat this broth directly from the jar, as an afternoon snack.
- Put it in a bowl, add Extra Virgin Olive Oil and pepper and eat it as a proper bread soup.
- Put it in a pan, add oil and pepper and cook it, stirring frequently. This way, you can taste the true Ribollita Bread Soup.
- Heat up a heavy iron pan, add a small amount of Extra Virgin Olive Oil and add the Ribollita, crushing it into a 3-5mm height. Wait for the crust to form and then flip it. Cook the other side and slide it from the pan into the plate. Add some pepper and oil and enjoy its warm crunchiness.
- Prepare some fresh pasta and use the Ribollita Bread Soup as filling for Tortelli pasta. Boil it for about 3-4 minutes and then add butter and parmesan or fry it in oil and eat it crunchy with salt and pepper.
- Boil the Ribollita, add some fresh algae and create a seafood version of the dish!
