Name: Zuppa di pane e fagioli
Total time: 140 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 10 g basil; 250 g Canned cannellini beans; 100 g carrot; 80 g celery; 20 g garlic; 50 g Olive Oil; 150 g onion; 100 g pancetta; 2 g pepper; 2 g red pepper flakes; 50 g Romano cheese; 5 g rosemary; 3 g sage; 5 g salt; 800 g San Marzano tomatoes; 300 g Stale rustic bread; 1500 g vegetable broth

Malzemeler

Malzemeler
10 g basil
250 g Canned cannellini beans
100 g carrot
80 g celery
20 g garlic
50 g Olive Oil
150 g onion
100 g pancetta
2 g pepper
2 g red pepper flakes
50 g Romano cheese
5 g rosemary
3 g sage
5 g salt
800 g San Marzano tomatoes
300 g Stale rustic bread
1500 g vegetable broth

Hazırlanışı

Soak the dried cannellini beans in cold water for at least 8-12 hours, or overnight. Drain and rinse thoroughly before cooking.

Place the soaked cannellini beans in a large pot, cover with fresh cold water, and bring to a boil. Reduce heat and simmer gently for 60-90 minutes, or until tender. Drain the cooked cannellini beans, reserving some of their cooking liquid if desired, and set aside.

Dice the pancetta into small cubes. In a large, heavy-bottomed pot or Dutch oven, add the pancetta and cook over medium heat until crispy and its fat has rendered. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Zuppa di pane e fagioli

Malzemeler

Hazırlanışı

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