{"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":"2026-04-05T11:04:00","modified_gmt":"2026-04-05T09:04:00","slug":"borgunto-ribollita-toscana","status":"publish","type":"product","link":"https:\/\/borgunto.com\/pl\/produkt\/borgunto-ribollita-toscana\/","title":{"rendered":"Borgunto Tuscan Ribollita"},"content":{"rendered":"<header>\n<h3><strong><b>Toska\u0144ska Ribollita Borgunto \u2013 tradycyjna zupa ch\u0142opska<\/b><\/strong><\/h3>\n<p>Ribollita to prawdopodobnie najbardziej kultowe danie toska\u0144skiej kuchni ch\u0142opskiej: skromna zupa o \u015bredniowiecznym rodowodzie, kt\u00f3ra na przestrzeni wiek\u00f3w sta\u0142a si\u0119 symbolem gastronomicznej to\u017csamo\u015bci regionu. Nazwa pochodzi od zwyczaju \u201eponownego gotowania\u201d zupy z poprzedniego dnia, dzi\u0119ki czemu staje si\u0119 ona jeszcze g\u0119stsza i bardziej aromatyczna. Nasza wersja wiernie oddaje ho\u0142d tej wielowiekowej tradycji.<\/p>\n<h3><strong><b>Tradycyjne sk\u0142adniki<\/b><\/strong><\/h3>\n<ul>\n<li>Toska\u0144ska fasola cannellini \u2014 baza bia\u0142kowa zupy<\/li>\n<li>Toska\u0144ska czarna kapusta \u2014 kultowy sk\u0142adnik, s\u0142odki i sk\u00f3rzany<\/li>\n<li>Czerstwy chleb toska\u0144ski \u2014 ze wzgl\u0119du na swoj\u0105 typow\u0105 g\u0119st\u0105 konsystencj\u0119<\/li>\n<li>Kapusta, marchew, seler, cebula, pomidor \u2013 tradycyjny soffritto<\/li>\n<li>Toska\u0144ska oliwa z oliwek extra virgin \u2013 ostatni szlif jako\u015bci<\/li>\n<li>Bez konserwant\u00f3w, bez glutaminianu, bez dodatk\u00f3w<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><strong><b>Jak to przygotowujemy<\/b><\/strong><\/h3>\n<p>Stosujemy oryginaln\u0105 receptur\u0119 Valdichiana: powolne gotowanie w garnku na ma\u0142ym ogniu przez ponad 3 godziny, dodaj\u0105c warzywa jedno po drugim, przestrzegaj\u0105c czasu gotowania. Chleb dodajemy na ostatnie 30 minut, aby wch\u0142on\u0105\u0142 bulion i nada\u0142 potrawie g\u0119st\u0105 konsystencj\u0119, kt\u00f3ra odr\u00f3\u017cnia ribollit\u0119 od zwyk\u0142ej minestrone.<\/p>\n<h3><strong><b>Jak podgrza\u0107 i poda\u0107<\/b><\/strong><\/h3>\n<p>Zawarto\u015b\u0107 opakowania wla\u0107 do ma\u0142ego rondelka i podgrzewa\u0107 na ma\u0142ym ogniu przez 5-7 minut, delikatnie mieszaj\u0105c. Podawa\u0107 gor\u0105ce z hojn\u0105 ilo\u015bci\u0105 oliwy z oliwek extra virgin i, je\u015bli lubisz, szczypt\u0105 papryczki chili. Podawa\u0107 z chrupi\u0105cym toska\u0144skim chlebem. Aby uzyska\u0107 jeszcze bardziej autentyczn\u0105 ribollit\u0119, podgrza\u0107 j\u0105 nast\u0119pnego dnia: odstawienie na noc sprawi, \u017ce b\u0119dzie jeszcze g\u0119stsza i bardziej aromatyczna.<\/p>\n<h3><strong><b>Formatowanie i przechowywanie<\/b><\/strong><\/h3>\n<p>S\u0142oik 300 g \u2013 porcja dla 1 osoby lub przystawka dla 2 os\u00f3b. Przechowywa\u0107 w ch\u0142odnym, suchym miejscu. Po otwarciu przechowywa\u0107 w lod\u00f3wce i spo\u017cy\u0107 w ci\u0105gu 2 dni.<\/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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