{"id":32322,"date":"2024-10-31T21:40:19","date_gmt":"2024-10-31T20:40:19","guid":{"rendered":"https:\/\/borgunto.com\/?post_type=product&#038;p=32322"},"modified":"2026-04-03T13:20:05","modified_gmt":"2026-04-03T11:20:05","slug":"borgunto-ribollita-toscana","status":"publish","type":"product","link":"https:\/\/borgunto.com\/de\/produkt\/borgunto-ribollita-toscana\/","title":{"rendered":"Borgunto Tuscan Ribollita"},"content":{"rendered":"<header>\n<h3><strong><b>Toskanische Ribollita Borgunto \u2013 Die traditionelle Bauernsuppe<\/b><\/strong><\/h3>\n<p>Ribollita ist wohl das bekannteste Gericht der toskanischen Bauernk\u00fcche: eine einfache Suppe mittelalterlichen Ursprungs, die im Laufe der Jahrhunderte zum Symbol der regionalen Gastronomie geworden ist. Der Name leitet sich vom Brauch ab, die \u00fcbriggebliebene Suppe vom Vortag erneut aufzukochen, wodurch sie noch dickfl\u00fcssiger und aromatischer wird. Unsere Version respektiert diese jahrhundertealte Tradition.<\/p>\n<h3><strong><b>Traditionelle Zutaten<\/b><\/strong><\/h3>\n<ul>\n<li>Toskanische Cannellini-Bohnen \u2013 die Proteinbasis der Suppe<\/li>\n<li>Toskanischer Schwarzkohl \u2013 die ikonische Zutat, s\u00fc\u00df und ledrig<\/li>\n<li>Altes toskanisches Brot \u2013 wegen seiner typisch dichten Konsistenz<\/li>\n<li>Kohl, Karotten, Sellerie, Zwiebeln, Tomaten \u2013 das traditionelle Soffritto<\/li>\n<li>Toskanisches natives Oliven\u00f6l extra \u2013 der letzte Schliff f\u00fcr Qualit\u00e4t<\/li>\n<li>Keine Konservierungsstoffe, kein Glutamat, keine Zusatzstoffe<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><strong><b>Wie wir es zubereiten<\/b><\/strong><\/h3>\n<p>Wir folgen dem Originalrezept von Valdichiana: Langsames K\u00f6cheln im Topf bei schwacher Hitze \u00fcber 3 Stunden, wobei das Gem\u00fcse nacheinander hinzugegeben wird und die jeweiligen Garzeiten beachtet werden. Das Brot wird in den letzten 30 Minuten hinzugef\u00fcgt, um die Br\u00fche aufzusaugen und die s\u00e4mige Konsistenz zu erzielen, die Ribollita von einer einfachen Minestrone unterscheidet.<\/p>\n<h3><strong><b>Wie man es erhitzt und serviert<\/b><\/strong><\/h3>\n<p>Den Inhalt in einen kleinen Topf geben und unter gelegentlichem R\u00fchren 5\u20137 Minuten bei schwacher Hitze erw\u00e4rmen. Hei\u00df servieren, gro\u00dfz\u00fcgig mit nativem Oliven\u00f6l extra betr\u00e4ufeln und nach Belieben mit einer Prise Chilipulver verfeinern. Dazu passt knuspriges toskanisches Brot. F\u00fcr eine noch authentischere Ribollita die Sauce am n\u00e4chsten Tag wieder aufw\u00e4rmen: Durch das Ruhen \u00fcber Nacht wird sie noch dickfl\u00fcssiger und aromatischer.<\/p>\n<h3><strong><b>Format und Speicherung<\/b><\/strong><\/h3>\n<p>300-g-Glas \u2013 eine gro\u00dfz\u00fcgige Portion f\u00fcr 1 Person oder eine Vorspeise f\u00fcr 2 Personen. K\u00fchl und trocken lagern. Nach dem \u00d6ffnen im K\u00fchlschrank aufbewahren und innerhalb von 2 Tagen verbrauchen.<\/p>\n<\/header>","protected":false},"excerpt":{"rendered":"<p>La vera ribollita toscana artigianale Borgunto: fagioli cannellini, cavolo nero, pane sciocco e verdure di stagione. 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