545
edits
Zuppa della Vigilia di Natale: Difference between revisions
Zuppa della Vigilia di Natale (view source)
Revision as of 22:33, 31 December 2012
, 31 December 2012→Method
(→Method) |
|||
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
==Ingredients== | ==Ingredients== | ||
* 150 g di ceci (5.25 oz | * 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) | ||
| Line 20: | Line 20: | ||
# 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) | ||