Farricello soup
Instructions
In an earthenware dish pour olive oil, pancetta, garlic, bay leaf and chopped vegetables to paesana (onions, carrots, leeks and celery).
Add salt and then wilting vegetables over low heat.
Add the farricello and leave a little toast.
Add the hot broth and simmer over low heat for about 10 minutes.
Add the tomatoes and potatoes cut themselves to paesana and then continue cooking for 10 minutes.
Pour the chopped basil, parsley, a drizzle of raw oil, adjust salt and serve hot.
A Variant to replace the bacon is to replace it with bresaola or chopped sausage.
Ingredients and dosing for 6 persons
- 350 g of farricello
- 20 cl of olive oil extra virgin
- 30 g of bacon strips
- 30 g of sliced onion
- 2 cloves of crushed garlic
- 50 g of celery
- 50 g of carrots
- 50 g of leeks
- 50 g of potatoes
- Meat broth
- 50 g of fresh sliced tomatoes
- 3 leaves basil
- 1 leaf of laurel
- Salt