Di: Simone Bianchi
Ammollare separatamente ceci, fagioli e farro per almeno 12 ore.
Trascorso il tempo, scolare i legumi e cuocerli in pentole separate fino a quando risultano morbidi. Solo alla fine salare leggermente.
Una volta bolliti, riunirli in un’unica pentola con un po’ del loro liquido di cottura, regolare di sale e pepe e cuocere a fuoco dolce per circa 10 minuti.
In una padella a parte, intiepidire 0,5 dl di olio extravergine con 1 spicchio di aglio e 1 rametto di rosmarino, quindi unirlo l’olio filtrato.
Servire la minestra in una zuppiera aggiungendo l’olio extravergine rimanente, una macinata di pepe e accompagnare con fette di pane nero tostato.
Piattoforte
RSI Piattoforte 23.03.2015, 18:10
Ricetta in breve 23.03.2015
RSI Piattoforte 24.03.2015, 11:37
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