Un piatto simbolo della tradizione toscana, nato come ricetta di recupero nelle campagne, dove il pane e le verdure di stagione venivano sapientemente utilizzati per creare un pasto nutriente e gustoso. Il suo nome deriva dall’antica abitudine di cuocerla più volte (‘ribollire’), rendendola ancora più saporita. Oggi la prepariamo con ingredienti qualità come cavolo nero,…
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