Pano below
Instructions
Soak the beans, beans, lentils and chickpeas at least twelve hours in lukewarm water.
Clean the vegetables, wash them and cut them into strips.
In a saucepan, sauté the sliced onion, chili pepper and the garlic; combine chopped vegetables, legumes, the chopped celery and carrot, tomato paste and water.
Add salt and cook for about an hour, covered container.
In an earthenware casserole place a layer of bread slices, cover with a layer of soup and sprinkle with the pecorino.
Continue alternating layers until ingredients.
Sprinkle with the cheese and let rest at least 15 minutes before serving.
Ingredients and dosing for 4 persons
- 10 slices homemade bread stale
- 300 g of chard
- 300 g of chicory salad
- 200 g of beans
- 200 g of chickpeas
- 200 g of fave
- 200 g of lentils
- 1 carrot
- 1 ripe tomato
- 1 costa of celery
- 1/2 onion
- 1 chili
- 1 clove of garlic
- 150 cl of water
- 100 g of grated pecorino cheese
- Olive oil
- Salt