- Assorted cereals and legumes 250 g
- Aged and Salted Ricotta Cheese Montella with Red Peppers 160 g
- Shallot 1
- Carrot 1
- Celery stalk 1
- Rosemary 1 sprig
- Tomato puree 4 tablespoons
- Small pieces of pork pulp to taste
- Extra virgin olive oil to taste
Soak the mix of legumes and whole grains at least 12 hours before starting the preparation.
In a pot, pour a drizzle of oil and brown the finely chopped shallot and a sprig of rosemary.
Cut the carrot and celery into small pieces and add them to the mirepoix together with tomato. Add the mixture of legumes and cereals, half a litre of water and adjust with salt.
From when it boils, cook for about thirty minutes, if necessary, add more hot water.
Once cooked, adjust with salt and serve on plates with extra virgin olive oil and a cube of Montella Ricotta with Chilli pepper that will give a magical flavour to the soup.
RECIPE BY: Luisa Bayre and her staff
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