Locanda al Gambero Rosso
Ingredients and quantities

Quantities for 4 people:

  • 125g dried chestnuts
  • 125g dried Borlotti beans
  • 125g dried Borlotti beans
  • 25-30g pancetta
  • ½ white onion
  • 1 sprig rosemary
  • 8 bay leaves
  • 4 sage leaves
  • 4tbsp extra-virgin olive oil
  • sea salt

Chestnut and bean soup

Type of recipe: First courses

Preparation method:

The evening before you wish to make this dish, put both the chestnuts and beans to soak in separate containers.
In a pan, heat some oil and add the finely chopped onion, pancetta and herbs, tied together in a small bouquet. Once the onion has sweated a little, add about ¾ of the chestnuts and beans and the potatoes. Add some water and turn up the heat. Boil the remaining chestnuts and beans for about 2 hours in two separate pans filled with salted water and with two bay leaves in each. Continue to boil the main pan over a medium heat, stirring from time to time, until the chestnuts, beans and potatoes are thoroughly cooked and flaky (the entire cooking process should take about 2 hours). Remove the herb bouquet and blend the contents in a mixer to obtain a velvety and creamy soup.
Add the chestnuts and beans boiled separately, aiming to keep both as intact as possible so that once served in bowls - preferably terracotta ones - and garnished wit . . . >>>

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