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Delicious mountain soup typical of Umbria, composed of delicious legumes!
Monteu Roero (Piedmont)
Whole red lentils, pearl spelled, pearl barley, porcini mushrooms (Boletus edulis) 3.5%. Contains gluten, may contain traces of soya.
Net weight: 450gr
To be tasted hot in winter, it is also excellent warm with country bread.
Recipe idea: Montanara soup with porcini mushrooms and speck: soak 450 grams of mountain soup with ceps in a pan of lukewarm water for 10/12 hours. Crush a clove of garlic and sauté in a saucepan with a little olive oil. Add a minced onion. When it is brown, remove the garlic and add 50g of speck slices and feire dorerr a few minutes. Add the soup and cover with plenty of hot vegetable broth. Cover and cook for about 45 minutes, adding broth from time to time. Salt, pepper and serve with a drizzle of extra virgin olive oil.
|Energy||1341 kJ / 320 kcal|