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The shapes of taste

MIXED BEAN SOUP WITH BRAISED CAULIFLOWER AND SMOKED PANCETTA FIAMMIFERI

  • 75 min
  • 4 people
  • Medium
Recipe by

Citterio

Ingredients

  • 120g smoked pancetta Fiammiferi
  • 1 cauliflower
  • Garlic, parsley and lemon
  • 250g beans
  • 250g chickpeas
  • 1 onion
  • 1 potato
  • 2 carrots
  • Celery
  • 2 tomatoes
  • Vegetable broth
  • Salt and Pepper to taste
  • Extra virgin olive oil

Preparation

First, braise the cauliflower in the oven with chopped garlic, fresh parsley, salt, pear and juice of half a lemon. Cook at 220 °C for about 40/50 minutes.

Separately, prepare chopped onion, celery and carrots. Fry them in extra virgin olive oil and pour in some of the vegetable broth. Add the diced tomatoes and potato. Add the beans, mix and cover with the broth. Add some bay leaves, bring the soup to a boil, add salt and pepper and let it cook for about an hour. Towards the end, add the braised cauliflower florets and the smoked pancetta Fiammiferi. Your soup is ready to be served.

Buon appetito ;-)

This recipe is made with

Fiammiferi Pancetta Affumicata Citterio Smoked pancetta Fiammiferi
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