How to make Russell Norman’s ribollita
By Ella Walker. Published 2020-03-15BOLD-Food
This hearty soup uses up lots of leftover bread.
“So often, domestic Italian recipes call for stale bread, usually chopped or torn into small chunks and sometimes soaked in milk. It is this frugal, sensible approach to household management that characterizes the cooking I love and certainly informs the choices of home cooks in Venice; always with one eye on the purse strings,” says food writer and restaurateur, Russell Norman.“Ribollita is a great example of a hearty dish that, despite its humble, inexpensive ingredients, does not compromise on flavour. The addition of the bread creates a texture that I find deeply comforting, too.”