Seaweed "Ribollita"
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The creativity of Chef Marco Stabile transforms the classic Tuscan bread soup called ribollita in a gourmet, light and exotic seaweed soup recipe
30 March, 2012
Type of dish
Cuisine
Dietary Consideration
serves for
2
total time
2
HR
40
MIN
ingredients
Carrots
1
Onion
1 red
Potatoes
1
Tomatoes
2, red and ripe
Thyme
1 bunch, fresh
Celery
1 stalk
Bay
2 leaves
Extra virgin olive oil
1 bottle,Tuscan variety
Bread
300 g, Tuscan (important that it be Tuscan bread)
Kombu
50 g
Kombu
50 g
Sea lettuce
50 g
Wakame
50 g
Irish moss
50 g
Sea spaghetti
50 g
Zolfini beans
70 g, cooked
Preparation
- Chop the onion and sauté it in the extra-virgin olive oil, adding the tomatoes and letting them condense by half.
- Cut all the other vegetables into cubes (“brunoise” in culinary jargon) and cook them with a bit of water and the bay leaves over a low flame, covered.
- Put the two misture together, filtering the tomato and onion so that the sauce passes through the strainer, but not the seeds or onion slices.
- Cook again over low flame until it bubbles and then add the algae.
- Keep cooking for a few seconds.
- Cut the Tuscan bread into thin slices and toast them in the oven.
- Then create the dish by alternating layers of soup with toasted bread topped with olive oil, and then the cooked beans.
- Let rest for 30 minutes and then quickly pan fry over a high flame.
- Eat while hot.
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