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Cook the Book: Ribollita "Da Delfina"

While the big, beefy steaks and cellared Brunellos are some of Tuscany's flashier offerings, the region is also home to a homier dish, Ribollita, a filling bowl of minestrone thickened with day-old bread. When Nancy Silverton decided to adapt this wintry soup for The Mozza Cookbook she looked to the restaurant Da Delfina, where they do ribollita a little different, transforming it from soup to a crunchy soup-based fritter. More

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