250 g /
500 g /
100 g /
Flat Pancetta Bacon
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OILFind out more
to taste /
Salt and Pepper
Fry the leek and diced carrot gently in a large saucepan with 2 spoonfuls of Zucchi 100% Italian Sustainable extra virgin olive oil.
Then add the boiled chickpeas and the water and continue cooking briskly. Add salt, pepper and also a little rosemary.
When cooked, remove the rosemary, blend thoroughly with a stab mixer and keep hot.
Cook the bacon for a few minutes in a non-stock frying-pan over strong heat until crisp. In the meantime, slice the bread thinly, sprinkle with oil and bake in the oven at 200° for a few minutes. Serve the cream of chickpea soup with the crispy bacon, a little fresh rosemary, the crispy toast slices and a dribble of Zucchi 100% Italian Sustainable extra virgin olive oil.
Farina, lievito e fantasia
Ramona's virtual diary, food blogger, where to find recipes inspired by the Italian culinary tradition.