Scafata Broad Bean and Ham Soup

105 min
0 Persone
105 min
INGREDIENTI: per 0 persone
  • 6 lb broad beans
  • 7 oz pancetta (italian bacon)
  • prosciutto fat
  • pork rind
  • 1 lb tomatoes
  • 2 onions
  • lettuce
  • garlic
  • extra virgin olive oil
  • ½ chili pepper
  • mint , Romaine
  • broth
  • rustic bread , stale

Chop together the cooked prosciutto fat, garlic, chili pepper and mint or marjoram. Sauté in the oil along with the diced pancetta. Add the shelled broadbeans, 1 glass of water with ½ a stock-cube, or 1 ladleful of stock, and leave to simmer for about 10 minutes. Mix in the pork rinds partially boiled earlier, the onions cut into pieces, the lettuce leaves and the tomatoes peeled and roughly chopped without their seeds. Leave to cook for more than 1 hour, until the broadbeans are cooked, diluting, if necessary, with hot water to retain a sufficient quantity of stock to soak the bread. In the meantime, slice the bread and arrange in layers in the tureen or, if you wish, in individual soup plates and then pour the soup over it. Leave to rest for about 10 minutes and serve.

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