Cream soup of carrot and ginger with shelled chickpeas and Primosale Pecorino cheese
Vellutata-di-carote-e-zenzero-con-ceci-decorticati-e-primo-sale-lofrese-legumi-2
Cream soup of carrot and ginger with shelled chickpeas and Primosale Pecorino cheese
INGREDIENTS for 2 people
- 350 gr carrots
- 20 gr shelled chickpeas
- 100 gr ginger pieces
- 100 gr Primosale Pecorino cheese
- basil
- 50 gr taralli
DIRECTIONS
Soak the chickpeas for a couple of hours, rinse them, and cook them in salted water. Peel the carrots and cut them into thin slices. Place them in a saucepan and cook them with ginger, adding a little water; once cooked, blend them with oil and salt.
PRESENTATION
In a plate, put the carrot soup, the Primosale broken up into small pieces, the cooked chickpeas, fresh basil, and the crumbled taralli
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Correlati
24/06/2020