Broad bean soup with salami and crisp rosemary bread
Salame Milano ·
<li>200 g dried broad beans</li>
<li>50 g white bread with no crust</li>
<li><strong>50 g Casa Modena Salame Milano</strong></li>
<li>salt and pepper as required</li>
<li>4 spoons of extra virgin olive oil</li>
<li>1 sprig of rosemary</li>
<li>2 sprigs of wild fennel<br />
<li>With fresh broad beans: 1 kg</li>
200 g dried broad beans
50 g white bread with no crust
50 g Casa Modena Salame Milano
salt and pepper as required
4 spoons of extra virgin olive oil
1 sprig of rosemary
2 sprigs of wild fennel
With fresh broad beans: 1 kg
'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
Drain the beans and put them in a pan with 800 ml of water. Bring to the boil and simmer for about 45 minutes.
Cut the bread into cubes of about 5 mm and toast them in the frying pan with the oil until golden brown.
Finely chop the rosemary.
Place the bread on a tray and season with rosemary, salt and pepper.
Cut the Casa Modena Salame Milano into 5 mm cubes.
As soon as the beans are cooked, blend a part (or all) of them to make the mixture creamier.
Chop up the wild fennel and stir it into the beans.
Serve the soup immediately in a bowl and decorate with the chopped fennel, a drizzle of oil and freshly ground pepper.
Sprinkle with the croutons and salami when serving. You can brown the salami in a frying pan to add some extra crunch.