We visit the Trattoria Da Burde in Florence, run by the Gori family since 1901, to find out how to make the local speciality known as Ribolitta.<br />RECIPE1 cavolo nero half a savoy cabbage 3 potatoes400 g cannellini beans 2 carrots1 onion2 bunches of celery a handful of spinach dry, unsalted old breadtomato pastesalt and pepperolive oil1 sprig of thyme <br />meat juice/stockTo prepare:Day one: Soak the beans overnight<br />Day two:Cook the beans for 45 mins. Finely chop the carrots, celery and onion and braise in olive oil in a large saucepan. While the vegetables are simmering, peel off the cabbage leaves, coarsely chop the rest of the vegetables and add to the saucepan. Season with salt, cover the vegetables with water and stir in a heaped spoon of tomato paste. <br />Purée the beans in their own water and stir into the soup. Leave to simmer over a low heat for two hours then leave to stand overnight.Day three.<br />Reheat the stew. Chop the bread into cubes and add. Season with meat juices, thyme and pepper, and serve. <br />
