Zuppa di Ceci e Castagne

Name: Zuppa di Ceci e Castagne
Total time: 75 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 100 g carrot; 80 g celery; 500 g chickpeas; 10 g flat-leaf parsley; 10 g garlic; 80 g Guanciale; 30 g Olive Oil; 150 g onion; 50 g Parmigiano-Reggiano; 2 g pepper; 200 g pre-cooked chestnuts; 5 g rosemary; 5 g salt; 400 g San Marzano tomatoes; 1000 g vegetable broth

⏱️ 75 dk 🔥 876 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
100 g carrot
80 g celery
500 g chickpeas
10 g flat-leaf parsley
10 g garlic
80 g Guanciale
30 g Olive Oil
150 g onion
50 g Parmigiano-Reggiano
2 g pepper
200 g pre-cooked chestnuts
5 g rosemary
5 g salt
400 g San Marzano tomatoes
1000 g vegetable broth

Hazırlanışı

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat.

Add the diced guanciale and render until crispy and golden, about 5-7 minutes. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the finely chopped yellow onion, carrot, and celery to the pot. Sauté gently until softened and translucent, about 8-10 minutes, stirring occasionally.

Zuppa di Ceci e Castagne

Malzemeler

Hazırlanışı

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