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- 500 g of Fortore soup (Nonna Bianca)
- Chopped Pancetta of Felitto (as required)
- Celery (as required)
- Carrots (as required)
- Montoro onion (as required)
- Extra virgin olive oil (as required).
- Salt (as required)
Soak the beans for 12 hours. Cook the legumes for about 2 hours.
Then saute in extra virgin olive oil the chopped pancetta, the celery,the carrot and the onion previously cut in small pieces then add the legumes with their cooking water and salt. Cook for about 30 minutes.
Serve with a drizzle of extra virgin olive oil and toasted bread.