Ribollita
| Subclass of | soup  |
|---|---|
| Lesdinkeejum | ribollita |
| Country of origin | Italiya |
| Made from material | Brassica oleracea var. palmifolia, Phaseolus vulgaris, bread |
| Cuisine | Tuscan cuisine |
| Course | main course |
Ribollita (lit. ‘reboiled’) ko panade Toskaan (suukara mburu keewɗo) waɗeteeɗo e mburu e leɗɗe, heewi ko e heddiiɓe e ñaamdu. Feereeji ina keewi, kono ina heewi wonde ko ɓiɗɓe leɗɗe cannellini, ɓiɗɓe leɗɗe lacinato, kaɓirɗe e leɗɗe ɗe njoɓaaka ko wayi no karaŋ, ɓiɗɓe leɗɗe, ɓiɗɓe leɗɗe, ɓiɗɓe leɗɗe, seleri, pataas e njuumri. Ina heewi waɗeede e lowre loope. : 36
Hono no ko ɓuri heewde e ñaamduuji Toskaan, suukara oo ina jogii iwdi remooɓe. Ko adii fof ko e ɓuuɓnude (walla ɓuuɓnude) minestrone walla suukara leɗɗe keewɗo heddii e ñalawma ɓennuɗo oo e mburu ɓooyɗo. Ɗum ɓuri heewde waɗde ko ñalnde aset, nde tawnoo ko ñaamde koorka ñaametee. Won e binndanɗe ina kollita wonde ɗum ko e yontaaji hakkundeeji, nde gollotooɓe ɓee mooftata mburuuji ɓuuɓɗi e ñaamde e nder ñalɗi jom en jawɗeele en, ɓuuɓna ɗum en ngam ñaamde. Ñaamdu nduu fuɗɗii winndeede ko e hitaande 1910, e nder L’arte cucinaria to Itali, ko Alberto Cougnet [it].[1][2][3][4][5]
Tuugnorgal
[taƴto | taƴto ɗaɗi wiki]- ↑ Zeldes, Leah A. (2010-12-08). "Eat this! Ribollita, ribsticking winter 'soup' from Tuscany". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on 2012-06-14. Retrieved 2011-05-18.
- ↑ Wolfert, Paula (2009). Mediterranean clay pot cooking : traditional and modern recipes to savor and share. Hoboken, N.J.: John Wiley & Sons. ISBN 978-0-7645-7633-1. OCLC 298538015.
- ↑ Il cucchiaio d'argento (The Silver Spoon) (2005)
- ↑ "Ribollita". Ricette di cucina - Le Ricette di GialloZafferano.it (in Italiyeere). Retrieved 2022-06-10.
- ↑ Petroni, Paolo (2010-11-22). Il grande libro della vera cucina toscana (in Italiyeere). Giunti Editore. ISBN 978-88-09-75434-8.