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Recipes

Broad Beans Minestrone (Soup)

July 18, 2011

Ingredients

fresh fava beans
1 kg
well water
to taste
bacon fat
200 g
onion
1
celery stalks
3
carrot
1
zucchini
2
potatoes
3
oil
to taste
salt
to taste
fettuccine (lasagnòt)
200 g
grated Parmesan cheese
200 g

What to prepare

  • a pot
  • a ladle

Procedure

Clean a kilo of fresh broad beans in well water, first taking them off the pods, then shelling them and tossing them in boiling water.

On the side, dice the onion in little cubes, the celery stalks, a carrot, two zucchini and three potatoes.

Put them in the water together with a half inch thick slice of bacon fat: add salt and let cook until the broad beans break.

Add the hand made fettuccine (lasagnòt) and once they are cooked top with plentiful grated parmesan cheese.

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Nonna Genia

The hundreds of recipes of the cuisine from Alba are consequence of the many family traditions and of the research of a group of enthusiasts who operated during the sixties to value Alba, the Langhe region, its natural environment, the culture, products and its gastronomy. Many recipes come together with memories, fantasies and a fragment of the story of Luciano De Giacomi, pharmacist and gourmet lover of Alba, who was one of the founders of the Famija Albeisa and of the Order of the Knights of the Truffle and of the Wines of Alba." --------------------------------- Nonna Genia è un classico della cucina di Langa. Luciano De Giacomi (farmacista che operò negli anni Sessanta del secolo scorso per valorizzare Alba e le Langhe) e Beppe Lodi raccontano, attraverso 100 ricette della il mondo perduto dei sapori della terra. Un libro da leggere anche per le storie che racconta e da guardare per le foto di Aldo Agnelli. vai alla pagina dell'Araba Fenice

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