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Zuppa del Monaco (Monks' Soup)

di Academia Barilla

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Zuppa del Monaco (Monks' Soup)
35 minutes


First course


Ingredients for 4 people

½ pound chicory cleaned
4 cups chicken broth
2 tablespoons extra virgin olive oil
1 ¾ ounces pancetta
1 large onion
2/3 cup Pecorino cheese grated
Salt to taste

Preparation 15 minutes preparation + 20 minutes cooking
1. Dice pancetta and thinly slice onion

2. Wash chicory very well, chop coarsely and boil in salted water

3. Heat oil in a large pan over medium heat, add pancetta and sauté for about 5 minutes

4. Stir in chicory and cook for about 2 minutes

5. Pour in hot broth

6. Cook for an additional 5 minutes and season with salt and pepper

7. Serve hot in a tureen with grated Pecorino

8. If desired, toast rounds of bread in a preheated 400°F oven for 5 - 10 minutes

9. Garnish soup with these crostini