Ricette Toscana - Ribollita

iSpadellati - A podcast by Mediacube

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Quantità e ingredienti: INGREDIENTI PER I FAGIOLIFagioli cannellini secchi 350 gOlio extravergine d'oliva 20 gAglio 1 spicchioRosmarino 1 ramettoAcqua 2 lSale fino q.b.Pepe nero q.b.PER LA ZUPPAVerza 250 gCavolo nero 300 gBietole 300 gPane raffermo 220 gOlio extravergine d'oliva 25 gPomodori pelati 180 gPatate 1Cipolle 80 gCarote 80 gSedano 100 gPepe nero q.b.Sale fino q.b.Peperoncino secco q.b.Timo fresco q.b.

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