Zuppa della Vigilia di Natale: Difference between revisions
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(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...") |
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==Ingredients== | ==Ingredients== | ||
* 150 g di ceci | * 150 g di ceci (5.25 oz chickpeas) | ||
* 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== | ||
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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) | ||
| Line 26: | Line 26: | ||
==Source== | ==Source== | ||
Emilia Valli, | Emilia Valli, ''La cucina umbra: In 300 ricette tradizionali'' (Roma: Newton & Compton Editori, 2003) ISBN 8882898970. | ||
Latest revision as of 22:33, 31 December 2012
Ingredients
- 150 g di ceci (5.25 oz chickpeas)
- 200 g di castagne fresche (7 oz fresh chestnuts)
- 2 foglie di alloro (2 bay leaves)
- 1 cipolla (1 onion)
- 40 g de lardo o pancetta (1.5 oz of pancetta)
- 1 noce di burro (1 "knob" of butter)
- 1 carota (1 carrot)
- 1 costa di sedano (1 stalk of celery)
- 1 spicchio d'aglio (1 clove of garlic)
- 1 mestolino di salsa di pelati (1 ladle of tomato sauce)
- 4-6 fette di pane casereccio (4 to 6 slices of bread)
- olio d'oliva (olive oil)
- sale e pepe (salt and pepper)
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 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.
- When the chickpeas are cooked, season with the sauce and divide in the soup bowls (with slices of toasted bread)
Source
Emilia Valli, La cucina umbra: In 300 ricette tradizionali (Roma: Newton & Compton Editori, 2003) ISBN 8882898970.