Zuppa della Vigilia di Natale - Revision history

Griscom: /* Method */

2012-12-31T22:33:44Z

Method

← Older revision		Revision as of 22:33, 31 December 2012
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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 ~~pancella~~. 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.		# 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)

Griscom: /* Ingredients */

2012-12-31T22:33:31Z

Ingredients

← Older revision		Revision as of 22:33, 31 December 2012
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	==Ingredients==		==Ingredients==
	* 150 g di ceci (5.25 oz ~~chickpeans~~)		* 150 g di ceci (5.25 oz chickpeas)
	* 200 g di castagne fresche (7 oz fresh chestnuts)		* 200 g di castagne fresche (7 oz fresh chestnuts)
	* 2 foglie di alloro (2 bay leaves)		* 2 foglie di alloro (2 bay leaves)

Griscom: /* Ingredients */

2012-12-31T21:00:55Z

Ingredients

← Older revision		Revision as of 21:00, 31 December 2012
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	==Ingredients==		==Ingredients==
	* 150 g di ceci		* 150 g di ceci (5.25 oz chickpeans)
	* 200 g di castagne fresche		* 200 g di castagne fresche (7 oz fresh chestnuts)
	* 2 foglie di alloro		* 2 foglie di alloro (2 bay leaves)
	* 1 cipolla		* 1 cipolla (1 onion)
	* 40 g de lardo o pancetta		* 40 g de lardo o pancetta (1.5 oz of pancetta)
	* 1 noce di burro		* 1 noce di burro (1 "knob" of butter)
	* 1 carota		* 1 carota (1 carrot)
	* 1 costa di sedano		* 1 costa di sedano (1 stalk of celery)
	* 1 spicchio d'aglio		* 1 spicchio d'aglio (1 clove of garlic)
	* 1 mestolino di salsa di pelati		* 1 mestolino di salsa di pelati (1 ladle of tomato sauce)
	* 4-6 fette di pane casereccio		* 4-6 fette di pane casereccio (4 to 6 slices of bread)
	* olio d'oliva		* olio d'oliva (olive oil)
	* sale e pepe		* sale e pepe (salt and pepper)

	==Method==		==Method==

Griscom: /* Source */

2012-12-28T16:27:52Z

Source

← Older revision		Revision as of 16:27, 28 December 2012
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	==Source==		==Source==

	Emilia Valli, La ~~ucina~~ umbra: In 300 ricette tradizionali (Roma: Newton & Compton Editori, 2003) ISBN 8882898970.		Emilia Valli, ''La cucina umbra: In 300 ricette tradizionali'' (Roma: Newton & Compton Editori, 2003) ISBN 8882898970.

Griscom: Created page with "==Ingredients== * 150 g di ceci * 200 g di castagne fresche * 2 foglie di alloro * 1 cipolla * 40 g de lardo o pancetta * 1 noce di burro * 1 carota * 1 costa di sedano * 1 sp..."

2012-12-28T16:26:10Z

Created page with "==Ingredients== * 150 g di ceci * 200 g di castagne fresche * 2 foglie di alloro * 1 cipolla * 40 g de lardo o pancetta * 1 noce di burro * 1 carota * 1 costa di sedano * 1 sp..."

New page

==Ingredients==
* 150 g di ceci
* 200 g di castagne fresche
* 2 foglie di alloro
* 1 cipolla
* 40 g de lardo o pancetta
* 1 noce di burro
* 1 carota
* 1 costa di sedano
* 1 spicchio d'aglio
* 1 mestolino di salsa di pelati
* 4-6 fette di pane casereccio
* olio d'oliva
* sale e pepe

==Method==

# Soak chickpeas 24 hours in cold water; drain; put into a sauce pan and cover with fresh water, unsalted.
# Add minced onion, carrot, and celery and bay leaves.
# Cover and cook fully, for at least 2 hours.
# Roast the chestnuts. Shell and peel and add to chickpeas once they have cooked.
# Mince the pancella. 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.
# When the chickpeas are cooked, season with the sauce and divide in the soup bowls (with slices of toasted bread)

==Source==

Emilia Valli, *La ucina umbra: In 300 ricette tradizionali* (Roma: Newton & Compton Editori, 2003) ISBN 8882898970.