The Ribollita is one of the most popular Italian bread soups. This historical recipe prepared in Tuscany since the Middle Ages, and came from the necessity to reuse the stale bead mixing it with the herbs and vegetables available in the garden: the result is simply delicious! To prepare an authentic Ribollita, Tuscan bread, Lacinato kale and beans are essential ingredients: a traditionally vegan delight!
Here’s a vegetarian pie which believes itself a lasagna! Lacinato kale leaves with potatoes layers, all garnished with a classic béchamel sauce and grated Parmigiano Reggiano cheese. This recipe is not quite dietetic, but its fulfilling taste takes care of all your remorse! If you prefer, you can prepare this pie a day in advance, cooking it in the oven just before serving. Don’t forget to operate the grill after cooking, to get a golden and crispy crust!