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Pavese Soup - Gluten Free
The main rice producing areas are the provinces of Vercelli, Novara and Pavia, and the rice is used in many ways and for many preparations, the Zuppa Pavese takes one of these recipes, the particularity of this soup is leek nell'ingrediente the mainsail very fragrant, very sweet, round taste and character.
Consumed piping hot with a generous sprinkling of Parmigiano Reggiano, extra virgin olive oil, black pepper and a glass of Bonarda the beyond Po Pavese also meets the most demanding gourmet.
Carnaroli brown rice (50%), split peas, carrot, black eye beans, cannellini beans, red beans, adzuki red, leek (50% in varying proportions).
• In pot: put the desired quantity of preparation in soak for at least 8 hours, rinse and pour into a large pot; add 700 ml of water per 100 g of product, bring to a boil and bake for 45/50 minutes at low flame, if it is necessary to add hot water, salt to taste.
• In pressure cooker: the cooking time and the water in the middle are reduced.
Cooking time and portions:
45-50 minutes; dose for 6 people.
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