Seaweed "Ribollita"

Seaweed "Ribollita"

Seaweed "Ribollita"

The creativity of Chef Marco Stabile transforms the classic Tuscan bread soup called ribollita in a gourmet, light and exotic seaweed soup recipe

March 30, 2012

Type of dish


Dietary Consideration

serves for


total time

2 HR 40 MIN


1 red
2, red and ripe
1 bunch, fresh
1 stalk
2 leaves
1 bottle,Tuscan variety
300 g, Tuscan (important that it be Tuscan bread)
50 g
50 g
50 g
70 g, cooked


  • 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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