Ribollita | F&W Cooks | Food & Wine

I chased the flavor of a proper Tuscan ribollita for 17 years until I ate the genuine article again, finally, at Leonti, chef-owner Adam Leonti’s swanky new Italian restaurant in New York City. Leonti’s deeply savory version of the Tuscan bread and bean porridge was even better than the one I remember from a small hillside restaurant in Siena, Italy, so many years ago. (And that ribollita, which I ate on my first visit to Italy, was so perfect and nourishing that it made me forget for an hour that I was wearing my girlfriend’s puffy sweater because the airline had lost my luggage.) Leonti learned how to make ribollita from a restaurateur from Lunigiana, a three-hour drive northwest of Siena, paying close attention to the porridge’s humble elements: grassy-green, peppery olive oil; earthy, rustic bread; small, thin-skinned white beans; and most importantly, sofrito, the finely chopped, slow-cooked mixture of carrots, onions, and celery that gives ribollita its extraordinary flavor.

GET THE RECIPE: https://www.foodandwine.com/recipes/ribollita-adam-leonti

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