Millicuselle (2)
Instructions
Bear in bathroom for 24 hours in pulses slightly warm water, removing those that float.
Put them in a casserole, preferably earthenware, with celery and carrots cut into small pieces, cut the cabbage into strips, onion and sliced mushrooms; pour about three-quarters of a liter, with water and bring to a boil.
Cook for an hour and a half over low heat, add salt and pepper and pour in 5 tablespoons of olive oil.
Cook still about an hour, stirring occasionally; the broth, when cooked, will be almost completely absorbed.
Meanwhile, boil the pasta in plenty of boiling salted water, drain half-cooked, add to the soup ready and let boil for a few minutes.
Remove from heat, add the remaining oil, let it sit for 5 minutes, then serve with pecorino and more freshly ground pepper
Ingredients and dosing for 4 persons
- 300 g of pulses (chick peas, broad beans, beans)
- 1 stalk of celery
- 1/2 small savoy cabbage
- 1 carrot
- 1 medium onion
- Some of fresh mushrooms
- 10 tablespoons of olive oil
- Salt
- Pepper
- 300 g of short-cut pasta type ribbed pasta
- Grated pecorino cheese