I hate to throw away food, throwing away bread, then, is absolutely prohibited in our house. Here are two recipe by Tuscan paesants that will aloow you to reuse old, stale bread: Panzanella and Ribollita.
As mentioned, here is the video I made for panzanella https://youtu.be/8wX7kBmVTFE
This is the link to the ribollita recipe as taught me by our friend Franca in Montepulciano https://bellaitaliareno.blogspot.com/2016/10/the-real-tuscan-ribollita.html
Leave us a comment or question and we’ll reply 🙂
Hello everyone um today I would like to introduce you to a couple tuskan recipes that were created by tuskan peasants to reuse stale bread that cannot be eaten otherwise um in order to not throw away food which I really cannot stand um I looked for these couple recipes
Having married at Tuscan and having lived in Tuscany and um I just found out that I absolutely love these two recipes one is for summertime and it’s a salad called panzanella the other one is for winter time and it’s a soup called rolita now pantanella is a typical name
Of dishes in central Italy so there are different varieties of Panella uh the tuskan one is actually made with um tuskan bread but here in the states it’s a little bit more complicated to find the actual bread you need so uh just look for a crusty artisanal bread like P like
Chabata like Italian round not by any love of God not sandwich bread or the big um loaves like french bread they are way too um soft if you will me and once you wet them they will become like a glue um then you soak the dry bread in a mix of water and
Vinegar and you simply add a lot of Basil red onions tomatoes bind ripe Tomatoes juicy ones then you finish with olive oil more vinegar if you like and salt and that is it some parts of Tuscany add cucumbers I do too sometimes it’s only a matter of what you
Like so if you like them what the heck add them if you don’t leave them out but it’s one of the simplest and yet more flavorful salads I’ve ever had provided that the ingredients are topnotch as I always say the fewer the ingredients the more important their quality
Is then there is the winter one rolita which means boiled again I had no idea how to make it so I went to my friend franka store she is tesin I don’t know how many generations probably since the dawn of times and um I told her I wanted to make
Rolita so she just pulled out all of the vegetables in her store that were needed for rolita um I will link in the description both the video for the pantanella I have never made a video for the rolita which I probably will do soon but I have the
Recipe written in my blog so that’s what I’m going to link um considering that this is a dish like the other one that was created by peasants a lot depended on what they had um in hand but what will never be left out of aolita are Tas can
Kale um I think that here you can find it as Dinosaur Kale as well potatoes canini beans um red onions and then other vegetables it could be Swiss chard it could be seavo cabbage it could be carrots which are generally readily available in any Farm um if they had some K or Jarred
Tomatoes that one too if you use dried beans cook them separately because their cooking time is way longer than the other vegetables cooking time if you use canned beans add them towards the end of the cooking time so you don’t melt them in the in the
Soup then and here’s the thing you add the dried out bread in chunks and I turn off the heat then let it sit all day or overnight depending on when I prepare it and so that the bread actually soaks the vast majority of the liquid part of your
Soup then the day after you reboil it but then you have to make sure you’re nearby and stir it quite often because the bread thickens your soup quite a bit and you risk sticking it sticking it to the bottom of your pan so make sure you’re there and stir it
Frequently when the bread has pretty much become a cream your soup is done um that can take what 20 minutes 30 minutes depending on how much bread how much soup you are making pour in your individual bowls a generous drizzle of a very good extra virgin olive oil and please do not add
Parano a parano is more more typical of the northern part of Italy if you really want to add a cheese it should be a tasan picino but really cheese doesn’t need to be added to this dish so try not to what can we say aside from don’t ever throw away
Food there always is way to use it for this type of soup like for the pantanella you want an artisan bread so chat Italian round a crusty hty bread because the other ones would just result in a glue literally a glue in your soup as well as in your
Salad um there are herbs that can be used into the soup as well um margar room’s good um I actually like the tone of sage as well time so play with the herbs to find what best compliments your soup um as far as the pantanella go is only basil and a lot of
It um as always if you have any comments or any questions just write them down in the comments and I will be happy to reply to you as soon as I see them so you all have a very happy new year and see you next week