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With this mixture of cereals and legumes (spelled, barley, beans, lentils and peas) it is possible to prepare a simple and nutritious soup.
Packaging: 500 g.
This soup, typical of the Garfagnana area in Tuscany, has ancient peasant origins, and is a simple and genuine dish.
The ingredients (spelled, beans, lentils, peas) must soak for about 2 hours before cooking.
The soup can be prepared in several ways. We recommend the Garfagnana Coop recipe:
Ingredients for 4 people:
Fry a slice of lard with the chopped onion, carrot and celery. Add the potatoes into small pieces and cover with water. Bring to cooking and salt according to taste. Add the Garfagnina soup (after soaking for about two hours) and cook everything for 45 minutes - 1 hour, turning occasionally.
Serve hot with a little extra virgin olive oil on two slices of toasted bread.
Nutritional facts for 100 g of product
Energy 1394 KJ/ 330 kcal
Fats 1,5 g
Saturated fatty acids 0,3 g
Carbohydrates 52,9 g
Sugars 2,5 g
Proteins 20,3 g
Salt 0,3 mg
|Place of production||Garfagnana - Lucca|
|Ingredients||Farro, fagioli, lenticchie, piselli e orzo.|