cannellini & pancetta soup

ZUPPA DI CASTAGNE

25 chestnuts, roasted and peeled
2 garlic cloves, finely chopped
1 shallot, chopped
1/2 cup canned puríed peeled tomatoes (120ml)
8 cups vegetable stock (1.8l)
1 cup toasted croutons
4 tablespoons extra virgin olive oil (60ml)
fresh parsley, finely chopped
Salt and fresh ground pepper to season

To start your Zuppa di Castagne:

	Place olive oil, garlic and shallot in a deep pot. Cook for a few minutes or until garlic turns golden in colour.
	Add tomato puríe and chestnuts and cook for a minute.
	Add the vegetable stock and bring soup to a boil. Season with salt and pepper.
	Reduce heat and let simmer for about 40 minutes.
	Sprinkle parsley before serving in individual bowls. Add croutons to each bowl.

Per 4 persone

DAVID ROCCO | DAVID ROCCO’S DOLCE VITA | AVVENTURA WITH DAVID ROCCO