Ribollita

Boil the beans (if you do not find it takes 2-3 hours, important in water that bubbles just and not too much, 2 cloves of garlic with a sprig of Sage and a ' c ' (a half turn, Tuscany) of olive oil, salt.

Meanwhile clean the black cabbage and mondarlo, eliminating the central coast.

cut the leaves into small pieces along with the cabbage Savoy, cut zucchini slices.

Whisk together 3 cloves of garlic, half an onion 4-5 Sage leaves, the leaves of a sprig of Rosemary, chillies, 2 3 dice of vegetables and/or mushrooms and a little water to make a beat with the onion and smells fresh and place it in a large pot to Sauté with a lot of oil, after having put the vegetables for one minute of point b (the bottom of the pot should be coveredpenalty, olive oil extra virgin, Woe unto you if you use the vegetable oil!) Cook for 3 minutes on high heat, almost attacking.

Add the cabbage, lower the heat, cover, turning occasionally for 10-15 minutes.

Add the tomatoes, turn, cover, wait 10 minutes.

Pass the beans, to the Sage leaves, so as to have a very liquid, pappina lasciandosene by about a third, add it into the pot if needed lengthening with the swill of the beans and add salt, if necessary.

Wait about 30 minutes.

Cut the bread into slices about 1 cm thick, put it in a large bowl or pan with the bottom covered with olive oil, add the vegetable broth, adding the beans kept aside.

Add another layer of bread, then the broth and so on, so as to cover the whole thing with vegetables.

Keep aside a little broth to prevent the whole thing is too dry, once the bread has pulled.

Let cool.

Refrigerate (covered) for a day.

At this point you ask: but why is it called ' ribollita '? Well, the stroke of genius is all grandparents, let stand what all things considered is a soup of bread for a day or at least a few hours.

9) now begins the beautiful.

The day after (well, three or four hours later .

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) take everything and put on a moderate flame, turning over and over until you have a fairly homogenous ' blob ' (here you must go to preferences.

I'd rather not get homogenized Stadium, but other, much more responsible disagree .

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Finished? Depends .

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If one is a lover of risk at this juncture brings into play all the work raising fire bolt and turning like a madman .

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the crust over that continuously are detached from the bottom of the Bowl give a flavor unmatched at all to cite Alessi, King (and maybe last one!) of the Florentine: and hosts ' titanic struggle with fire, now, that to wrest his divine qualities (novelli Prometheus) and give it to the man, using precisely this additional Browning: a few minutes but deadly; turn, scrape, contend expose to danger, causing the fire, that irate will try to seize the prey! A few minutes away, with the bottom crust to embellish, with the maximum exaltation of the flavors really forged of fire: dishes with oil and ground pepper.