The shapes of taste


  • 90 min
  • 4 people
  • Medium
Recipe by



  • Tagliette guanciale 90g
  • Celery
  • Carrot
  • Onion
  • 1 large diced potato
  • 100g cooked borlotti beans
  • 100g peas (fresh or frozen)
  • 100g cooked chickpeas
  • vegetable broth
  • rosemary
  • 4 eggs
  • Slices of rustic bread
  • salt and pepper
  • extra virgin olive oil


First, prepare the vegetable broth with fresh vegetables and keep it warm. Chop the celery, carrot and onion finely, heat the oil in a saucepan, and add the rosemary. Add the guanciale Tagliette and brown well. Remove the rosemary and add the diced potato and all the beans. . Mix everything well and pour in the hot broth, add salt and pepper to taste. Cook for at least 1 hour and a half on a low heat from when the broth comes back to the boil. Once ready, prepare the eggs.

Pour some water into a large saucepan, put it on a moderate heat and pour in the white wine vinegar and sea salt. When the water begins to boil slightly, lower the heat to low and use a whisk to create a vortex in the water, making sure you always whisk in the same direction. Break an egg into a small bowl and pour it into the centre of the vortex. Cook the egg like this for 2 minutes. Drain it with the help of a slotted spoon and serve with your mixed bean soup. Add other previously browned guanciale Tagliette and serve with slices of toasted rustic bread.

Buon appetito ;-)

This recipe is made with

Tagliette Guanciale Citterio Tagliette Guanciale
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