Recipe Tip: Tuscan Classic: Ribollita - Falstaff

Recipe Tip: Tuscan Classic: Ribollita - Falstaff

Top Recipe. All ingredients and tips for getting it right. Recipe for this traditional and delicious vegetable soup from Tuscany.



    1. Step 1

      Boil the white beans in salted water for at least 1 hour, do not drain the water after boiling. Wash and coarsely chop the vegetables.
    2. Step 2

      Put oil in a large pot and sauté the onions, leek, carrot, celery and parsley. Then add the peeled tomatoes and the bundles of thyme and rosemary tied together.
    3. Step 3

      Add the rest of the vegetables, season with salt and pepper. Bring everything to the boil and occasionally pour in some the cooking water used for the beans.
    4. Step 4

      Blend the beans to a purée with a hand blender. When the vegetables are cooked, remove the thyme and rosemary and blend a third of the vegetables.
    5. Step 5

      Combine the puréed vegetables, beans and remaining vegetables in the large pot and cook everything together for another 5 minutes.
    6. Step 6

      To serve the ribollita, place a slice of bread in a dish and pour over the stew then drizzle a little olive oil on top to finish.
    7. Step 7

      Persian Lamb Shanks with Aubergine and Saffron Rice This recipe is a great way to celebrate the last aubergines of the year. Slow, gentle heat makes the lamb shanks soft enough to eat with a spoon, while all its delicious juices flavour the vegetables. The saffron-scented rice is the clincher!
    8. Step 8

      Tagliolini with Lemon Sauce and Salmon Caviar This is a variation on a legendary recipe by Reinhard Gerer, one of the few true geniuses in the kitchen that Austria has produced in recent decades. It tastes delicious, and is equally easy to make. Pasta
    9. Step 9

      Swiss Cheese Fondue Cheese fondue is not a dish for single households – the dish is made for sharing and it needs a convivial crowd. This recipe from the Fondue Academy in Gruyère, Switzerland, is the real deal, made with the proper local cheeses. It makes just the right amount for four people. Cheese
    10. Step 10

      Courgettes with Harissa and Lemon This recipe is from the winning team of Ixta Belfrage and and Yotam Ottolenghi, from their cookbook, Flavour. It is best prepared a day in advance to allow the flavours to meld, and enjoyed at room temperature. Vegetarian
    11. Step 11

      Paprika Chicken by Max Stiegl No list of Austria's top dishes would be complete without this incredible Paprika Chicken recipe from Max Stiegl, head chef at Gut Purbach restaurant. Try it and you will understand why. Poultry