{"id":2675,"date":"2020-03-10T10:07:52","date_gmt":"2020-03-10T10:07:52","guid":{"rendered":"https:\/\/www.eeqf.eu\/2020\/03\/10\/ribollita-toscana-z-oliwa-extra-vergine-dop-terre-di-siena\/"},"modified":"2020-03-11T14:21:31","modified_gmt":"2020-03-11T14:21:31","slug":"ribollita-toscana-con-aceite-de-oliva-virgen-extra-dop-terre-di-siena","status":"publish","type":"post","link":"https:\/\/www.eeqf.eu\/es\/2020\/03\/10\/ribollita-toscana-con-aceite-de-oliva-virgen-extra-dop-terre-di-siena\/","title":{"rendered":"Ribollita toscana con aceite de oliva virgen extra DOP Terre di Siena"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-one-full fusion-column-first fusion-column-last\" style=\"--awb-bg-size:cover;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-column-wrapper-legacy\"><div class=\"fusion-image-element in-legacy-container\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\" fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"1200\" height=\"700\" title=\"ribollita\" src=\"https:\/\/www.eeqf.eu\/wp-content\/uploads\/2020\/03\/ribollita.jpg\" alt class=\"img-responsive wp-image-2659\" srcset=\"https:\/\/www.eeqf.eu\/wp-content\/uploads\/2020\/03\/ribollita-200x117.jpg 200w, https:\/\/www.eeqf.eu\/wp-content\/uploads\/2020\/03\/ribollita-400x233.jpg 400w, https:\/\/www.eeqf.eu\/wp-content\/uploads\/2020\/03\/ribollita-600x350.jpg 600w, https:\/\/www.eeqf.eu\/wp-content\/uploads\/2020\/03\/ribollita-800x467.jpg 800w, https:\/\/www.eeqf.eu\/wp-content\/uploads\/2020\/03\/ribollita.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 1200px\" \/><\/span><\/div><div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep\" style=\"margin-left: auto;margin-right: auto;margin-bottom:30px;width:100%;\"><div class=\"fusion-separator-border sep-single sep-solid\" style=\"--awb-height:20px;--awb-amount:20px;--awb-sep-color:#79b63f;border-color:#79b63f;border-top-width:15px;\"><\/div><\/div><div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_2 1_2 fusion-one-half fusion-column-first\" style=\"--awb-padding-left:30px;--awb-bg-size:cover;width:50%;width:calc(50% - ( ( 4% ) * 0.5 ) );margin-right: 4%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-column-wrapper-legacy\"><div class=\"fusion-text fusion-text-1\"><p><strong>Ingredientes:<\/strong><br \/>\n350 g alubias blancas de ri\u00f1\u00f3n secas<br \/>\n20 g de aceite de oliva virgen extra<br \/>\n1 diente de ajo<br \/>\n1 ramita de romero<br \/>\n250 g de berza<br \/>\n300 g de col negra<br \/>\n300 g de acelgas<br \/>\n220 g de pan duro<br \/>\n25 g de aceite de oliva virgen extra DOP Terre di Siena<br \/>\n180 g de tomates pelados<br \/>\n1 patata<br \/>\n80 g de cebollas<br \/>\n80 g de zanahorias<br \/>\n100 g de apio<br \/>\n2 l de agua<br \/>\nSal fina al gusto<br \/>\nPimienta negra al gusto<br \/>\nGuindilla seca al gusto<br \/>\nTomillo fresco al gusto<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_2 1_2 fusion-one-half fusion-column-last\" style=\"--awb-padding-right:30px;--awb-bg-size:cover;width:50%;width:calc(50% - ( ( 4% ) * 0.5 ) );\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-column-wrapper-legacy\"><div class=\"fusion-text fusion-text-2\"><p><strong>Preparaci\u00f3n: <\/strong><br \/>\nPoner en remojo las alubias blancas de ri\u00f1\u00f3n durante toda la noche. Calentar el aceite de oliva con el diente de ajo y la ramita de romero en una olla alta; a\u00f1adir despu\u00e9s las alubias escurridas y cubrir con agua. Cocer durante una hora a fuego medio, cubriendo con una tapa. A\u00f1adir sal y pimienta cuando las alubias est\u00e9n cocidas, quitar la ramita de romero, sacar una parte de las alubias y separarla. Batir con una batidora las alubias que quedan en la olla.<br \/>\nPreparar despu\u00e9s el sofrito con cebolla, apio y zanahoria cortada en cubos. Cocinar en una sart\u00e9n con un poco de aceite a fuego medio. Mientras tanto, pelar las patatas y cortarlas en dados. A\u00f1adir la patata al sofrito y continuar cocinando. Colocar los tomates en un cuenco y machacarlos con un tenedor; a\u00f1adirlos despu\u00e9s a las verduras que hay en la sart\u00e9n.<br \/>\nMientras tanto limpiar la berza, la col negra y las acelgas; cortarlas bruscamente y a\u00f1adirlas a la sopa. Por \u00faltimo, a\u00f1adir tambi\u00e9n las alubias trituradas, cubrir con una tapa y hacer que hierva.<br \/>\nCuando est\u00e9 hirviendo, quitar la tapa y cocer durante otros 45 minutos mezclando de vez en cuando.<br \/>\nCorregir la cantidad de sal y pimienta cuando la sopa est\u00e9 lista, a\u00f1adir tambi\u00e9n las alubias enteras, mezclar y apagar.<br \/>\nCortar el pan en rodajas, colocar algunas rodajas en el fondo de un cuenco y cubrir con un par de cucharones de sopa. Seguir as\u00ed hasta que se acaben los ingredientes.<br \/>\nDejar enfriar la sopa, primero a temperatura ambiente y despu\u00e9s en el frigor\u00edfico, cubierta con una pel\u00edcula.<br \/>\nCuando la sopa est\u00e9 fr\u00eda, volver a verter la ribollita en una sart\u00e9n, dejarla hervir y aromatizarla con la guindilla y el tomillo. Servir caliente.<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":2659,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40,41],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ribollita toscana con aceite de oliva virgen extra DOP Terre di Siena - ENJOY EUROPEAN QUALITY FOOD<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.eeqf.eu\/es\/2020\/03\/10\/ribollita-toscana-con-aceite-de-oliva-virgen-extra-dop-terre-di-siena\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ribollita toscana con aceite de oliva virgen extra DOP Terre di Siena - 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