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Home Flavours Traditional Recipes Soups Chestnuts and Beans Soup

Chestnuts and Beans Soup

Minestra di castagne e fagioli

Minestra_Castagne_Fagioli.jpgAs made in the Upper Savio Valley. Typical dish of the Romagnolo Apennine, where chestnuts have been grown for centuries. For the population of the area, chestnuts were one of the chief staples up to not many decades ago.

Difficulty: Medium

Ingredients: 1 kg of dried chestnuts, 300 g of kidney-beans, 400 g of potatoes, 50 g of bacon, 1 onion, rosemary and laurel leaves, 1/2 tbsp. of tomato purée, salt and pepper. Serves 6-8.

Preparation: in a saucepan, leave to fry slowly on a low heat the chopped onion and the herbs, then blend in the ground bacon, the beans, previously boiled, and the purée. Leave to flavour, then mix in the potatoes, chestnuts, salt and pepper, add water to cover and allow to simmer for over an hour, until the chestnuts become soft enough. Serve in earthenware cups.

Notes: the mixture can be liquidised with the food blender, selecting some beans and chestnuts to keep whole, to be added to the purée.

Suggested red wine Barbera dei Colli bolognesi

Recipe sent by: Valeria Portolani - San Piero in Bagno (FC)

Last modified Sep 30, 2015

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