Butterflies Soup
Recipe first for 6 people based on Farricello with tomato - cooking method to boil.
Preparation:
Preparation: Pour the oil, the bacon, the garlic, the bay leaf and the vegetables cut alla paesana (onion, carrots, leeks and celery) into an earthenware pan. Add salt and let the vegetables dry on a low flame. Add the farricello and let it lightly toast. Pour in the hot broth and boil over a low heat for about 10 minutes. Add the tomatoes and the potatoes also cut alla paesana and continue cooking for 10 minutes. Pour in the chopped basil, the parsley, a drizzle of raw oil, season with salt and serve hot. A variant to replace bacon is to replace it with bresaola or chopped sausage.
Ingredients:
Ingredients: 350 G Farricello - 20 Cl Extra-virgin Olive Oil - 30 G Smoked Pancetta In Strips - 30 G Finely Sliced Onion - 2 Crushed Garlic Cloves - 50 G Celery - 50 G Carrots - 50 G Leeks - 50 G Potatoes - Meat Broth - 50 G Fresh Tomatoes Cut into Small Pieces - 3 Basil Leaves - 1 Bay Leaf - Salt
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