Baccalà roasted
Salt Cod with Vegetables
Bruschetta with Cavolo Nero
(Black-Leaf Kale)
Cream of Leeks
Tuscan Crostini
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Corn Meal and Kale Farinata
Florentine Liver
Pork Blood
Lentil Stew
Bread and Bean Soui
Thick Tomato Soup
Pasta and Beans
Country Potatoes
Stuffed tomatoes
Pork Meat Sauce
Artichoke Risotto
Braised Beef with Spinach
Pork Ribs
Meat and Potato Stew
Grandma Ada's Rabbit Sauce
Pigeon Sauce
Goose Sauce
Grandma Eugenia's Sauce
Ricotta and Macaroon Cake
Florentine Tripe



Cream of Leeks


5 leeks
1 quart of broth
parmesan cheese
olive oil
salt and pepper


Sauté the chopped leeks in the oil for about ten minutes. Next add a few tablespoons of flour and let it cook a bit longer. Then add the boiling broth. Add the salt and pepper and let it boil for about another half hour. Serve with parmesan cheese and croutons.

home info forum contact us tales recipes images services

Copyright © 2000 Ribollita.com
All rights reserved. Reproduction is forbidden, even if is partial
partner: MrTuscany