I-Ribollita iyinsipho enhle, eduduzayo yendabuko futhi ethandwa kuwo wonke iTuscany, ikakhulukazi eFlorence. Kungenye enye indlela yokusebenzisa isinkwa esinezinkwa zaseTuscan (kusukela isinkwa saseTuscan senziwa ngaphandle kasawoti, kuyashesha ngokushesha). Yenziwe nge-assortment yemifino, ubhontshisi bama-cannellini, ne-Tuscan kale (aka dinosaur noma i-lacinato kale). Usuku lokuqala lwenziwa, kungaphezulu kwesobho (esibizwa ngokuthi "i- minestra di pane ", noma "isobho sesinkwa"), bese kuthi lapho uphinde uvuselelwe ngosuku olulandelayo kuba i- ribollita (ngokwezwi nezwi elisho "ukubuyiselwa kabusha"), okungcono nakakhulu!
Okuzokwenza
- I-1 pounds / 500 g. Amabhontshisi omhlophe omisiwe (ubhontshisi bama-cannellini noma ama-Navy, ahlanziwe futhi afakwe amahora amathathu)
- 1 anyanisi encane (ehlutshiwe futhi eqoshiwe)
- Isanqante encane (ehlutshiwe futhi eqoshwe)
- I-6-inch intshi ye-stalk isilimo esidliwayo esinamagatsha anamanzi (oqoshiwe)
- 1 encane i-parsley (i-flat-leaf, eqoshiwe)
- 1/4 indebe yamafutha omnqumo
- 1 1/2 wezipuni utamatisi unamathisele
- I-1 pounds / 500 g. kale (
- i-lacinato / i-Tuscan , izimbambo zisusiwe futhi zishiya oqoshiwe)
- I-1 pounds / 500 g. imifino ye-beet (noma i-Swiss chard, izimbambo zisusiwe futhi zishiya oqoshiwe)
- 1/2 isiliva / 250 g. amazambane (ahlutshiwe futhi aqoshiwe)
- Usawoti olwandle oluhle kanye nomsundu omnyama omusha, ukunambitha
- 1 sprig of thyme fresh
- Isinkwa esimhlophe esingama-1/2 (isinkwa esincane, isi-Italy esinezinsuku ezinhlanu)
Indlela Yokwenza
Ubilise ubhontshisi emanzini ukumboza ngamasentimitha angu-4 (4 cm), wengeze amanzi amaningi abilayo uma kunesidingo ukuwagcina ugcobe, futhi ungawaphuli kancane uma usuqedile.
Kuleli qophelo, hamba u-anyanisi, isanqante, isilimo esidliwayo esinamagatsha anamanzi, ne-parsley emafutheni embizeni enamandla. Uma u-anyanisi usuguqukile, cishe amaminithi angu-5-8, engeza unamathisele utamatisi kanye noketshezi lokupheka kusuka kubhontshisi. Engeza i-kale, imifino ye-beet noma i-chard, namazambane.
Gcoba ubhontshisi obusiwe kanye nenkathi ukunambitha ngosawoti, pepper, ne-sprig of thyme.
Phela kuze kube amazambane athambile futhi angabulawa kalula ngemithi yemfoloko, cishe imizuzu engu-10-15. Susa i-thyme bese ulahla.
Thatha isitsha sokukhonza esingafutheka bese usigcwalisa ngesinye isinkwa nesinkwa esincani esincani, ukuqinisekisa ukuthi isinkwa sinamanzi, kuze kusetshenziswe isobho.
Wasebenza ngokushesha, le dish ibizwa ngokuthi i- minestra di pane , noma isobho sezinkwa. Kodwa-ke, kuthuthukiswa ngokuphawulekayo ngobudala, kangangokuthi lapho kuvuselelwa futhi kukhishwa ngosuku olulandelayo kubizwa ngokuthi i- ribollita futhi ingenye yezizathu ezimbalwa zokuthokoza ngokufika kwebusika.
Ukufudumala kudinga ukunakekelwa okungenakwenzeka ukuthi i-panestra dial di-burn ishise: Ngokuqinisekile uzothola ukuthi ifinyelele uketshezi njengoba kuphumula ubusuku bonke futhi kubukeka kunomile. Engeza amanzi amancane, okwanele ukuwahambisa, nokuwavuselela ngomlilo ovuthayo, uvuselela njalo ngesipuni sokhuni.
Uma kushisa, kuyilungile.
Yikhonze njengenkambo yokuqala, nge-cruet yamafutha omnqumo amasha ukuze ama-diners akho angayidonsa phezulu kwesobho lawo ngokusho kwabo.
Iwayini? Ukukhanya okukhanya okubomvu, isibonelo, iChianti Colli Fiorentini izohamba kahle.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 435 |
| Inani lamafutha | 11 g |
| I-Fat egcwele | 2 g |
| I-Fat Unsaturated | 7 g |
| I-cholesterol | 0 mg |
| I-sodium | 291 mg |
| Ama-carbohydrate | 67 g |
| I-Fiber Dietary | 20 g |
| Amaphrotheni | 22 g |