FABIO PISANI & ALESSANDRO NEGRINI
★★ MICHELIN
Ingredients 4 servings
Infused olive oil
100 ml EVOO
2 garlic cloves, minced
10 g rosemary needles
10 g sage
Beans
300 g Sorana beans
2 l mineral water
10 ml EVOO
2 sage leaves
2 bay leaves
½ garlic clove
5 g salt
Chickpeas
100 g Garfagnana chickpeas
1 l mineral water
10 ml EVOO
½ garlic clove
2 sage leaves
2 bay leaves
5 g salt
Farro
60 g Garfagnana farro
15 g minced onion
200 ml vegetable broth
10 ml dry white wine
6 ml EVOO
5 g salt
Vegetable soup
60 g spring onions
1 garlic clove
8 g ground fennel seed
20 ml EVOO
50 g medium carrots
50 g green celery stalks
50 g medium white potatoes
60 g medium leeks (only the white part)
50 g Savoy cabbage, veins removed
50 g kale leaves, veins removed
500 ml vegetable broth
50 g small courgette
30 g chard leaves
100 g spinach leaves
50 g fresh fava beans, shelled
50 g fresh peas, shelled
200 g squash blossoms
20 g Italian parsley and basil leaves, torn
15 g course sea salt
3 g Sarawak black pepper
Garnish
5 g wild fennel flowers
8 basil leaves
EVOO
Credits: Paolo Terzi
Method
Infused oil
Combine all the ingredients in a small saucepan and bring to 90°C for 10 minutes, then filter.
Beans
Place the beans in a clay pot and soak in the mineral water for 24 hours. Then add the oil, garlic, sage, bay leaf and cover with a clay lid. Cook in a pre-heated oven at 180°C for 60 minutes. Just before fully cooked, add the salt, then remove the garlic, the bay and sage. Blend 3/4 of the beans with the infused oil in a blender until smooth and creamy. Add salt if necessary.
Chickpeas
Place the chickpeas in a clay pot and soak in the mineral water for 48 hours. Then add the oil, garlic, sage, bay leaf and cover with a clay lid. Cook in a pre-heated oven at 180°C for 60 minutes. Just before fully cooked, add the salt.
Farro
Sweat the onion in the oil, add the farro and sauté for 3-4 minutes over a low flame. Add the white wine and deglaze over a high flame. Cook for 30 minutes, adding a little bit of vegetable broth at a time. Five minutes before the farro is cooked, add salt to taste.
Vegetable soup
Clean and wash all the vegetables. Mince the spring onion and the garlic; dice the celery, the leeks, the carrots, the courgettes and the potatoes. Tear up all the other leafy greens: Savoy cabbage, kale, chard, spinach and squash blossoms. Peel the peas and fava beans (unless they’re small and tender). In a large saucepan, sauté the spring onion with the garlic and fennel seeds in the oil for 2 minutes. Then add the carrots, the celery, the potatoes and the leeks, cooking over a moderate flame for 5 minutes. Add the cabbage and kale, and cook for another 5 minutes, adding broth if necessary. Keep cooking for another 2 minutes, adding the courgettes, the beans, the chickpeas, the bean puree and more hot vegetable broth. Finish the soup with the chard,
spinach, squash blossoms, fava beans, peas, basil and parsley, then season with salt and pepper to taste.
Garnish
Ladle the warm soup in a soup bowl and decorate with the wild fennel flowers, basil leaves and a drizzle of EVOO.
©2024 Accademia Group srl | All rights reserved
