Ingredients to feed 4 people:
• 400 gr "melonia” broad beans in shells
• 100 gr bacon
• 200 gr early onions
• extra-virgin olive oil
• salt, pepper, parsley
Wash broad beans making sure you clean them well, soak them for about 8-10 hours, then remove the stems only, rinse out, drip-dry and cook in plentiful water, adding a very little amount of bicarbonate. Cook on the simmer for about 90 minutes. In a pan leave the chopped onion and the diced bacon fry slowly in the oil. Add broad beans and let them cook on a simmer for another 10 minutes. Eventually add salt, pepper and chopped parsley and dish out the hot soup with a drizzle of extra-virgin olive oil from Puglia.
• 400 gr "melonia” broad beans in shells
• 100 gr bacon
• 200 gr early onions
• extra-virgin olive oil
• salt, pepper, parsley
Wash broad beans making sure you clean them well, soak them for about 8-10 hours, then remove the stems only, rinse out, drip-dry and cook in plentiful water, adding a very little amount of bicarbonate. Cook on the simmer for about 90 minutes. In a pan leave the chopped onion and the diced bacon fry slowly in the oil. Add broad beans and let them cook on a simmer for another 10 minutes. Eventually add salt, pepper and chopped parsley and dish out the hot soup with a drizzle of extra-virgin olive oil from Puglia.
Ingredients to feed 4 people:
• 300 gr white giant chickpeas of S. Paolo
• 350 gr short pasta
• 100 gr tomato pulp
• extra-virgin olive oil
• salt, pepper, rosemary, garlic
Wash broad beans making sure you clean them well. Soak them for about 8-10 hours, then rinse out and drip-dry. Cook in plentiful water, adding a very little amount of bicarbonate, for about 60 minutes. Add rosemary, garlic, oil, tomato and cook for another 20 minutes. Boil pasta, drain it when it's “al dente” and add it to the soup. Dish the hot soup out with a drizzle of extra-virgin olive oil from Puglia
• 300 gr white giant chickpeas of S. Paolo
• 350 gr short pasta
• 100 gr tomato pulp
• extra-virgin olive oil
• salt, pepper, rosemary, garlic
Wash broad beans making sure you clean them well. Soak them for about 8-10 hours, then rinse out and drip-dry. Cook in plentiful water, adding a very little amount of bicarbonate, for about 60 minutes. Add rosemary, garlic, oil, tomato and cook for another 20 minutes. Boil pasta, drain it when it's “al dente” and add it to the soup. Dish the hot soup out with a drizzle of extra-virgin olive oil from Puglia
Ingredients to feed 4 people:
• 500 gr white grass peas of S. Paolo
• 150 gr cherry tomatoes
• 15 Cl. extra-virgin olive oil from Puglia
• 300 gr sliced toasted bread
• 2 garlic slices
• 1 medium onion
• parsley
Wash grass peas making sure you clean them well, soak them for about 8-10 hours, then rinse out, drip-dry and cook in plentiful water, adding a very little amount of bicarbonate, for about 30 minutes. Peel the garlic, wash and chop the parsley and chop the onion. Add them to the grass peas with a part of the olive oil and the chopped cherry tomatoes and cook for about 40 minutes. In the meanwhile bake the sliced bread in the oven to prepare croutons. Dish them out and cover them with the grass peas. Dish them out hot with a drizzle of extra-virgin olive oil from Puglia.
• 500 gr white grass peas of S. Paolo
• 150 gr cherry tomatoes
• 15 Cl. extra-virgin olive oil from Puglia
• 300 gr sliced toasted bread
• 2 garlic slices
• 1 medium onion
• parsley
Wash grass peas making sure you clean them well, soak them for about 8-10 hours, then rinse out, drip-dry and cook in plentiful water, adding a very little amount of bicarbonate, for about 30 minutes. Peel the garlic, wash and chop the parsley and chop the onion. Add them to the grass peas with a part of the olive oil and the chopped cherry tomatoes and cook for about 40 minutes. In the meanwhile bake the sliced bread in the oven to prepare croutons. Dish them out and cover them with the grass peas. Dish them out hot with a drizzle of extra-virgin olive oil from Puglia.
Ingredients to feed 4 people:
• 300 gr cannellini beans
• 500 gr fennel
• 200 gr sliced bread
• 6 spoonfuls of extra-virgin olive oil from Puglia
• alt, hot pepper, parsley
Wash beans making sure you clean them well, soak them for about 6-8 hours, then rinse out and drip-dry. Cook the beans in plentiful water, adding a very little amount of bicarbonate. Make sure that the water level is always covering the beans while cooking. After 40 minutes add the washed and chopped fennel. Add salt to taste. In a saucepan leave oil, garlic and hot pepper fry slowly. Add beans and fennel in the saucepan and let them cook for a couple of minutes. Bake the sliced bread in the oven to prepare croutons, dish them out and cover them with the hot beans and fennel. Before dishing out, add a drizzle of extra-virgin olive oil from Puglia and the finely chopped parsley.
• 300 gr cannellini beans
• 500 gr fennel
• 200 gr sliced bread
• 6 spoonfuls of extra-virgin olive oil from Puglia
• alt, hot pepper, parsley
Wash beans making sure you clean them well, soak them for about 6-8 hours, then rinse out and drip-dry. Cook the beans in plentiful water, adding a very little amount of bicarbonate. Make sure that the water level is always covering the beans while cooking. After 40 minutes add the washed and chopped fennel. Add salt to taste. In a saucepan leave oil, garlic and hot pepper fry slowly. Add beans and fennel in the saucepan and let them cook for a couple of minutes. Bake the sliced bread in the oven to prepare croutons, dish them out and cover them with the hot beans and fennel. Before dishing out, add a drizzle of extra-virgin olive oil from Puglia and the finely chopped parsley.
Ingredients to feed 4 people:
• 300 gr di fagioli cannellini
• 500 gr di finocchi
• 200 gr di pane a fette
• 6 cucchiai di olio extravergine d'oliva pugliese
• sale, peperoncino, prezzemolo
Wash borlotti beans making sure you clean them well, soak them for about 6-8 hours, then rinse out and drip-dry. Cook in plentiful water, adding a very little amount of bicarbonate, the slice of garlic, sage and celery. Add salt only at the end. Cook on a simmer for about one hour. In a pan leave two spoonfuls of oil and the chopped onion fry slowly, add the tomato sauce and let it cook. Add the brandy, the chopped parsley, the bay leaves, a dash of salt, the black pepper and the drip-dried borlotti. Cook for another 10 minutes. In the meanwhile bake the sliced bread in the oven to prepare croutons, dish them out and cover them with the hot borlotti with a drizzle of extra-virgin olive oil from Puglia.
• 300 gr di fagioli cannellini
• 500 gr di finocchi
• 200 gr di pane a fette
• 6 cucchiai di olio extravergine d'oliva pugliese
• sale, peperoncino, prezzemolo
Wash borlotti beans making sure you clean them well, soak them for about 6-8 hours, then rinse out and drip-dry. Cook in plentiful water, adding a very little amount of bicarbonate, the slice of garlic, sage and celery. Add salt only at the end. Cook on a simmer for about one hour. In a pan leave two spoonfuls of oil and the chopped onion fry slowly, add the tomato sauce and let it cook. Add the brandy, the chopped parsley, the bay leaves, a dash of salt, the black pepper and the drip-dried borlotti. Cook for another 10 minutes. In the meanwhile bake the sliced bread in the oven to prepare croutons, dish them out and cover them with the hot borlotti with a drizzle of extra-virgin olive oil from Puglia.
Ingredients to feed 4 people:
• 500 gr shelled dried broad beans
• 1 Kg chicory (better if wild)
• 250 gr cherry tomatoes
• 300 gr sliced bread
• 30 Cl extra-virgin olive oil from Puglia
• hot pepper, garlic, salt
Wash chicory making sure you clean it well. In a saucepan cook the broad beans with a little water on a simmer for about 30 minutes to obtain a puree. Boil chicory. Leave oil, garlic and hot pepper fry slowly and add the chopped cherry tomatoes. Add chicory to make it tasty and cook for about 10 minutes. Dish the puree out. Add the content of the saucepan with a drizzle of extra-virgin olive oil from Puglia and decorate with the croutons made by baking the sliced bread in the oven. Dish out and eat it hot.
• 500 gr shelled dried broad beans
• 1 Kg chicory (better if wild)
• 250 gr cherry tomatoes
• 300 gr sliced bread
• 30 Cl extra-virgin olive oil from Puglia
• hot pepper, garlic, salt
Wash chicory making sure you clean it well. In a saucepan cook the broad beans with a little water on a simmer for about 30 minutes to obtain a puree. Boil chicory. Leave oil, garlic and hot pepper fry slowly and add the chopped cherry tomatoes. Add chicory to make it tasty and cook for about 10 minutes. Dish the puree out. Add the content of the saucepan with a drizzle of extra-virgin olive oil from Puglia and decorate with the croutons made by baking the sliced bread in the oven. Dish out and eat it hot.
Ingredients to feed 4 people:
• 400 gr Vegetable Soup
• 100 gr emmer wheat
• 1 onion
• 1 carrot
• q.b. bay leaves at taste, vegetable stock extra-virgin olive oil, salt, peppercorns
*before cooking we suggest you check it at sight
Wash the soup making sure you clean it well, soak it for about 6-8 hours, then rinse out and drip-dry. Chop the carrot and the onion; sauté them with a drizzle of extra-virgin olive oil from Puglia together with a bay leaf, then add the Vegetable Soup, the emmer wheat and about 2 litres of vegetable stock. Add a very little amount of bicarbonate. Cover the saucepan and let boil for about one hour. Add a dash of salt, a handsome grind of pepper and a drizzle of extra-virgin olive oil from Puglia. Dish out hot.
• 400 gr Vegetable Soup
• 100 gr emmer wheat
• 1 onion
• 1 carrot
• q.b. bay leaves at taste, vegetable stock extra-virgin olive oil, salt, peppercorns
*before cooking we suggest you check it at sight
Wash the soup making sure you clean it well, soak it for about 6-8 hours, then rinse out and drip-dry. Chop the carrot and the onion; sauté them with a drizzle of extra-virgin olive oil from Puglia together with a bay leaf, then add the Vegetable Soup, the emmer wheat and about 2 litres of vegetable stock. Add a very little amount of bicarbonate. Cover the saucepan and let boil for about one hour. Add a dash of salt, a handsome grind of pepper and a drizzle of extra-virgin olive oil from Puglia. Dish out hot.
Ingredients to feed 4 people:
• 400 gr Bean Soup
• 100 gr emmer wheat
• 1 onion
• 1 carrot
• at taste bay leaves, vegetable stock
• extra-virgin olive oil, salt, peppercorn
*before cooking we suggest you check it at sight
Wash the soup making sure you clean it well, soak it for about 6-8 hours, then rinse out and drip-dry. Chop the carrot and the onion; sauté them with a drizzle of extra-virgin olive oil from Puglia together with a bay leaf, then add the Beans Soup, the emmer wheat and about 2 litres of vegetable stock. Add a very little amount of bicarbonate. Cover the saucepan and let boil for about one hour. Add a dash of salt, a handsome grind of pepper and a drizzle of extra-virgin olive oil from Puglia. Dish out hot.
• 400 gr Bean Soup
• 100 gr emmer wheat
• 1 onion
• 1 carrot
• at taste bay leaves, vegetable stock
• extra-virgin olive oil, salt, peppercorn
*before cooking we suggest you check it at sight
Wash the soup making sure you clean it well, soak it for about 6-8 hours, then rinse out and drip-dry. Chop the carrot and the onion; sauté them with a drizzle of extra-virgin olive oil from Puglia together with a bay leaf, then add the Beans Soup, the emmer wheat and about 2 litres of vegetable stock. Add a very little amount of bicarbonate. Cover the saucepan and let boil for about one hour. Add a dash of salt, a handsome grind of pepper and a drizzle of extra-virgin olive oil from Puglia. Dish out hot.
Ingredients to feed 4 people:
• 350 gr lentils
• 1/4 onion
• celery at taste, a carrot, a sprig of parsley
• 2 garlic slices
• 1-2 spoonfuls of tomato sauce
• 2 spoonfuls of extra-virgin olive oil
• salt, pepper and sliced bread
*before cooking we suggest you check it at sight
Wash the lentils making sure you clean them well, soak them for about 6-8 hours, then rinse out and drip-dry. Put lentils with plentiful water in a sauce pan, add celery, carrot, onion, parsley, garlic and cook on a simmer for about one hour. Add salt only at the end. In a frying-pan leave the chopped onion and oil fry slowly, add the tomato sauce and a ladle of water from the sauce pan where lentils were cooked, and cook for about a minute, then add it to the cooked lentils. Dish out hot. If you like, you can serve the lentils on croutons and dress with a drizzle of extra-virgin olive oil from Puglia.
• 350 gr lentils
• 1/4 onion
• celery at taste, a carrot, a sprig of parsley
• 2 garlic slices
• 1-2 spoonfuls of tomato sauce
• 2 spoonfuls of extra-virgin olive oil
• salt, pepper and sliced bread
*before cooking we suggest you check it at sight
Wash the lentils making sure you clean them well, soak them for about 6-8 hours, then rinse out and drip-dry. Put lentils with plentiful water in a sauce pan, add celery, carrot, onion, parsley, garlic and cook on a simmer for about one hour. Add salt only at the end. In a frying-pan leave the chopped onion and oil fry slowly, add the tomato sauce and a ladle of water from the sauce pan where lentils were cooked, and cook for about a minute, then add it to the cooked lentils. Dish out hot. If you like, you can serve the lentils on croutons and dress with a drizzle of extra-virgin olive oil from Puglia.
Ingredients to feed 4 people:
• 300 gr red lentils
• 4 spoonfuls of extra-virgin olive oil
• 1 rosemary twig
• 1 garlic slice
• 1 bay leaf
• 1 stalk of celery
• 1 carrot
• 1 onion
• 3 sage leaves
Wash the lentils making sure you clean them well, soak them for about 6-8 hours, then rinse out and drip-dry. Put lentils with plentiful water in a sauce pan, add celery, carrot, onion, parsley, garlic and cook on a simmer for about one hour. Add salt only at the end. In a frying-pan leave the chopped onion and oil fry slowly, add the tomato sauce and a ladle of water from the sauce pan where lentils were cooked, and cook for about a minute, then add it to the cooked lentils. Dish out hot. If you like, you can serve the lentils on croutons and dress with a drizzle of extra-virgin olive oil from Puglia.
• 300 gr red lentils
• 4 spoonfuls of extra-virgin olive oil
• 1 rosemary twig
• 1 garlic slice
• 1 bay leaf
• 1 stalk of celery
• 1 carrot
• 1 onion
• 3 sage leaves
Wash the lentils making sure you clean them well, soak them for about 6-8 hours, then rinse out and drip-dry. Put lentils with plentiful water in a sauce pan, add celery, carrot, onion, parsley, garlic and cook on a simmer for about one hour. Add salt only at the end. In a frying-pan leave the chopped onion and oil fry slowly, add the tomato sauce and a ladle of water from the sauce pan where lentils were cooked, and cook for about a minute, then add it to the cooked lentils. Dish out hot. If you like, you can serve the lentils on croutons and dress with a drizzle of extra-virgin olive oil from Puglia.
Ingredients to feed 4 people:
• 300 gr red lentils
• 4 spoonfuls of extra-virgin olive oil
• 1 rosemary twig
• 1 garlic slice
• 1 bay leaf
• 1 stalk of celery
• 1 carrot
• 1 onion
• 3 sage leaves
Wash the lentils making sure you clean them well, soak them for about 6-8 hours, then rinse out and drip-dry. Cook them in a sauce pan together with chopped celery, carrot and onion and extra-virgin olive oil for about 40-50 minutes. Add salt only at the end. In a small sauce pan leave extra-virgin olive oil, garlic, rosemary and sage fry slowly. Filter them and add them to the lentils and vegetables soup. Dish out hot
• 300 gr red lentils
• 4 spoonfuls of extra-virgin olive oil
• 1 rosemary twig
• 1 garlic slice
• 1 bay leaf
• 1 stalk of celery
• 1 carrot
• 1 onion
• 3 sage leaves
Wash the lentils making sure you clean them well, soak them for about 6-8 hours, then rinse out and drip-dry. Cook them in a sauce pan together with chopped celery, carrot and onion and extra-virgin olive oil for about 40-50 minutes. Add salt only at the end. In a small sauce pan leave extra-virgin olive oil, garlic, rosemary and sage fry slowly. Filter them and add them to the lentils and vegetables soup. Dish out hot
Ingredients to feed 4 people:
• 300 gr black chickpeas of San Paolo
• 250 gr fresh eledones
• 4-5 peeled tomatoes
• 3 garlic slices
• 4 rosemary twigs
• 6 spoonfuls of extra-virgin olive oil
• salt, black pepper
Wash the chickpeas making sure you clean them well, soak them for about 12-18 hours, then rinse out and drip-dry. In a sauce pan with plentiful cold water add chickpeas, garlic and rosemary. Slowly boil up then cook for about 90 minutes. Add salt only at the end. In a sauce pan leave 5 spoonfuls of oil, garlic, rosemary and tomatoes fry. When garlic starts to brown add chickpeas and cook them for about 15-20 minutes. Then remove garlic and rosemary and add pepper. Add salt at taste. Mash about 1/3 of the preparation in a moulinette to obtain a puree; pour it in a sauce pan. In a frying pan leave the remaining spoonful of oil fry slowly and sauté the eledones for a couple of minutes on a high flame. Then cook them for about 15-20 minutes on a simmer, adding, if needed, some hot water. Add the eledones to the chickpeas and cook for about 5 minutes. Add salt and pepper at taste and dish out hot with a drizzle of extra-virgin olive oil.
• 300 gr black chickpeas of San Paolo
• 250 gr fresh eledones
• 4-5 peeled tomatoes
• 3 garlic slices
• 4 rosemary twigs
• 6 spoonfuls of extra-virgin olive oil
• salt, black pepper
Wash the chickpeas making sure you clean them well, soak them for about 12-18 hours, then rinse out and drip-dry. In a sauce pan with plentiful cold water add chickpeas, garlic and rosemary. Slowly boil up then cook for about 90 minutes. Add salt only at the end. In a sauce pan leave 5 spoonfuls of oil, garlic, rosemary and tomatoes fry. When garlic starts to brown add chickpeas and cook them for about 15-20 minutes. Then remove garlic and rosemary and add pepper. Add salt at taste. Mash about 1/3 of the preparation in a moulinette to obtain a puree; pour it in a sauce pan. In a frying pan leave the remaining spoonful of oil fry slowly and sauté the eledones for a couple of minutes on a high flame. Then cook them for about 15-20 minutes on a simmer, adding, if needed, some hot water. Add the eledones to the chickpeas and cook for about 5 minutes. Add salt and pepper at taste and dish out hot with a drizzle of extra-virgin olive oil.
Ingredients to feed 4 people:
• 400 gr Vegetable Soup
• 100 gr barley
• 1 onion
• 1 carrot
• bay, vegetable stock
• extra-virgin olive oil
• salt, peppercorn
*before cooking we suggest you check it at sight
Wash the vegetable soup making sure you clean them well, soak them for about 6-8 hours, then rinse out and drip-dry. Chop the carrot and the onion and leave them fry slowly with a drizzle of extra-virgin olive oil from Puglia and a bay leaf, then add the vegetable soup, the barley and about 2 litres of vegetable stock. Add a very little amount of bicarbonate. Cover the sauce pan and let boil for about one hour. Add a dash of salt, a handsome grind of pepper and a drizzle of extra-virgin olive oil from Puglia. Dish out hot.
• 400 gr Vegetable Soup
• 100 gr barley
• 1 onion
• 1 carrot
• bay, vegetable stock
• extra-virgin olive oil
• salt, peppercorn
*before cooking we suggest you check it at sight
Wash the vegetable soup making sure you clean them well, soak them for about 6-8 hours, then rinse out and drip-dry. Chop the carrot and the onion and leave them fry slowly with a drizzle of extra-virgin olive oil from Puglia and a bay leaf, then add the vegetable soup, the barley and about 2 litres of vegetable stock. Add a very little amount of bicarbonate. Cover the sauce pan and let boil for about one hour. Add a dash of salt, a handsome grind of pepper and a drizzle of extra-virgin olive oil from Puglia. Dish out hot.