1. Acquacotta
2.Cannellini and Pancetta soup
1/4 cup (50 ml) extra virgin olive oil 1 white onion, roughly chopped 1 lb (500 g) fresh porcini mushroom, cleaned, coarsely chopped 1 bunch spinach, chopped 1 fresh chili pepper, chopped 2 1/2 cups (600 ml) water salt and freshly ground black pepper, to season 1/4 cup (50 ml) parmigiano cheese, freshly grated for sprinkling | ||||||
To start your Acquacotta: | ||||||
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2.Cannellini and Pancetta soup
1/4 cup (50 ml) extra virgin olive oil 2 garlic cloves, peeled and crushed 3 oz (90 g) pancetta, largely diced 2 fresh chili peppers, chopped 1 can 19 oz/540 ml cannellini beans, drained and rinsed salt and freshly ground black pepper to taste 1 to 2 cups (300 to 500 ml) water | ||||||
To start your Cannellini & Pancetta Soup: | ||||||
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3. Chikpea Soup
1/4 cup (50 ml) extra virgin olive oil 1 onion, finely chopped 1 sprig fres 1 can (19 oz/540 ml) chickpeas, drained and rinsed salt and pepper to taste 2 1/2 cups (600 ml) water parmigiano cheese (optional) | ||||||
To start your Chickpea Soup: | ||||||
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4.Lentil and Tomato Soup
1/4 cup (50 ml) extra virgin olive oil 2 garlic cloves, chopped 1 bunch of fresh flat leaf parsley, chopped 1 can (15 oz/441 ml) tin peeled plum tomatoes 2 fresh chili peppers, chopped 1 can (19 oz/540 ml) lentils, drained and rinsed salt and freshly ground black pepper, to season water | ||||||
To start your Lentil & Tomato Soup: | ||||||
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5. Pappa al Pomodoro
1 loaf day old tuscan or country bread, cut into small pieces 1 cup extra virgin olive oil (240ml), plus extra for drizzling 2 celery stalks, finely chopped 2 carrots, finely chopped 1 onion, finely chopped 5 leaves of basil 10oz can pealed plum tomatoes w/ juices (280g) 3 cups vegetable stock (710ml) Salt and pepper to season | ||||||||||||
To start your Pappa al Pomodoro: | ||||||||||||
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