Maybe it’s because I’ve only visited Tuscany in the fall,
or maybe I just identify with the hearty rustic fare of the working class,
or it could be that the thought of a crackling hearth fire,
chestnuts roasting in an old steel skillet, and the crisp chill of the fall mountain air
fill my mind with warmth..
but, just uttering the word “Ribollita” will put a smile on my face and a longing in my heart.
“Ribollita” translates to “re-boiled” in Italian,
and is traditionally a rustic soup that may often contain beans,
stale bread, scraps from a previous night’s roast,
root vegetables, last nights braised “Cavolo Nero” ect…
Really, whatever is at hand.
Some sources date it back to the Middle Ages,
when the servants gathered up food-soaked bread trenchers from feudal lords’ banquets
and boiled them for their own dinners.
Many of my favorite dishes came from rather humble beginnings,
Il Corvo’s” Not So Humble” pasta version today includes:
basil flavored Avemarie pasta, turnips,
winter greens, romanesco, pancetta, fennel, carrots, roasted chicken broth and is basically a bowl full of comfort!
Casarecce, alla bolognese
Bucatini, in Salsa Verde