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Zuppa della Vigilia di Natale: Difference between revisions
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Zuppa della Vigilia di Natale (view source)
Revision as of 22:33, 31 December 2012
, 31 December 2012→Method
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# Cover and cook fully, for at least 2 hours. | # Cover and cook fully, for at least 2 hours. | ||
# Roast the chestnuts. Shell and peel and add to chickpeas once they have cooked. | # Roast the chestnuts. Shell and peel and add to chickpeas once they have cooked. | ||
# Mince the | # Mince the pancetta. Brown it softly in a small pan with the butter and the peeled garlic (whole). When the garlic begins to color, turn off the heat. | ||
# Omitting the garlic, mix the sauce into the pancetta and keep warm. | # Omitting the garlic, mix the sauce into the pancetta and keep warm. | ||
# When the chickpeas are cooked, season with the sauce and divide in the soup bowls (with slices of toasted bread) | # When the chickpeas are cooked, season with the sauce and divide in the soup bowls (with slices of toasted bread) | ||