Stew of black cabbage and potatoes with garlic bread croutons
1 recipe
Chickpeas with rosemary on broccoli, crumble and crispy bacon
ingredients
servings
4
Broccoli
600 oz
Precooked chickpeas
100 oz
Pancetta
60 oz
Wheat flour bread
2 slices
Vegetable broth
500 fl oz
Extra virgin olive oil
a bit
single courses from Italy
Chickpeas with rosemary on broccoli, crumble and crispy bacon
Chickpeas with rosemary on broccoli, crumble and crispy bacon
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Light, tasty but with strong flavors!
preparation
step 1
Boil the tops of broccoli in salted water
step 2
Prepare a generous half liter of vegetable stock
step 3
Quickly review the broccoli with a few pieces of Guanciale or lard, season with salt and pepper
step 4
Blend the broccoli with the broth until you reach the creamy density you prefer
step 5
Put the pancetta into strips in a pan and make it crispy. Dry it and chop it coarsely
step 6
In the same pan with the bottom left from the bacon, sauté and make crispy bread made into cubes with some minced rosemary leaves
step 7
Cook the chickpeas a few minutes with rosemary and a round of olive oil
step 8
Compose: velvety base, chickpeas in the middle and crown of crumble and bacon.
