Recipe for cooking Garfagnana spelled as a soup also containing beans and bacon with pork leg, ingredients, preparation and cooking.
Ingredients for 4 people
- 1 celery rib
- 1 onion
- 1 carrot
- 1 well washed and scraped pork leg
- 50 gr. bacon or lard
- half a glass of olive oil
- 300 gr. of dried borlotti beans put in water and soaked for one night, or 600/700 gr. of fresh beans
- 250 gr. of spelled from Garfagnana
- 1 dice
Preparation of garfagnana spelled soup
Chop the onion, carrot and celery and put them in a pan together with all the other ingredients and precisely the beans, the spelled, the pork leg cut in two lengthwise, the bacon or the chopped lard, half a glass of oil and a dice.
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Simmer with the lid on the pan for at least two hours. Add a few tablespoons of water if it becomes too thick.
Variant
The beans are boiled in water together with the pork leg, then they are passed to the passatutto.
The chopped celery, carrot and onion are fried in pancetta (or lard) and then combined with spelled and bean purée.
Cook everything for about an hour, and add a few tablespoons of water if it becomes too thick.
