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Delicious Piedmontese soup from Langhe near Alba, composed of delicious legumes!
Monteu Roero (Piedmont)
Hulled spelled, pearled barley, shelled red lentils, peas, shelled beans. May contain traces of soy, gluten, sesame, mustard, lupine.
Net weight: 470gr
To be tasted hot in winter, it is also excellent warm with country bread.
Recipe idea: Langarola soup for 4 people: 450gr of langarola soup, 100gr of pancetta, 1/2 chopped onion, 1L of vegetable broth, 1 cc of bicarbonate, olive oil, salt, croutons.
Soak the vegetables for 4 hours in warm water with the baking soda and drain. Cut the pancetta into small cubes, and sauté with the onion in a drizzle of olive oil. Add the vegetables and brown for a few minutes. Cover with broth. Cover the pan and cook over low heat for 40 minutes, mixing time in tamps and adding broth.Salt, pepper and mix. In the bottom of the plates, put the croutons and pour the soup.
Also excellent with pork chops, sausages or cotechino.
|Energy||1351.4 kJ / 322 kcal|