I’m back from my trip to Italy and am glad to be home. But I already miss some of the “old country” traditional Tuscan dishes that I fell in love with over the past few days – namely “Ribolitta” (means “boil twice”) - a rustic black cabbage bread soup.
Cavalo Ner0, translated “black cabbage” also known as Dinosaur kale, Tuscan kale, Toscano kale and Lecano kale, is a prized rare variety only available in the winter. This variety possesses a mild cabbage flavor with a sweet overtone. It is rich in both vitamin A and C and the mineral potassium and is also a good source of calcium, iron and folate.
After you purchase\pick your black cabbage, you should keep it unwashed, in a plastic bag, and in your refrigerator’s crisper for up to one week. To prepare, wash well careful to remove all dirt and pat dry. Remove the center vein as this is often difficult to chew.
I came across this recipe for Ribolitta from http://www.tuscanycuisine.com/zuppa/Soups.html and adapted it to be the closest version that I ate in Florence. Try it out and let me know what you think! (more…)