Soup of white beans, root chicory and Parmigiano Reggiano rinds
Serves 4
400 g boiled white beans (Spanish or Cannellini beans)
600 ml vegetable stock
2 carrots
200 g root chicory
200 g Parmigiano Reggiano rinds
1 small onion
1 clove of garlic
1 small spring of rosemary
extra virgin olive oil
salt, pepper
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Wash the Parmigiano Reggiano rinds well and soak them in lukewarm water so that they become soft.
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Thinly slice the onion, sweat it in two tablespoons of oil and a clove of garlic, add the beans and cover with hot stock. Add the Parmigiano Reggiano rinds and cook for 20-25 minutes.
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Dice or cut into sticks the carrots and root chicory.
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Blanch in salted boiling water for 4-5 minutes.
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Take the Parmigiano Reggiano rinds out of the beans and put them aside; blend the beans to a cream, adjust salt and flavour with a bit of chopped rosemary.
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Cut the rinds to strips or dices, serve the cream topped with the cooked vegetables and the cheese rinds. Douse with a dribble of oil and dust with a pinch of pepper and chopped rosemary.
AppetizerBaked Parmigiano Reggiano croquettes
Pasta&RiceParmigiano Reggiano mousse with polenta
DessertParmigiano Reggiano mousse with honey and lavender
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