Ingredients for 4 people
200 g of Granoro Dedicato Pantacce
200 g of Granoro Dedicato Chick Peas
1 celery stalk
1 fresh white spring onion
1 clove of Italian garlic
Lemon thyme, to taste
Granoro Dedicato PDO Extra Virgin Olive Oil, to taste
50 g of semi-aged Italian pancetta (unsmoked and not spicy) in a single slice
4 Regina tomatoes on the vine
Cellina olive powder
Margherita di Savoia salt
1 fresh chilli pepper

Method

Place the Granoro Dedicato Chick Peas in a traditional terracotta pignata (cooking pot), bring to the boil and skim off any foam. Add the celery stalk, the whole fresh spring onion and a little salt, then cover and leave to cook on a moderate heat for about an hour. Julienne and toast the pancetta, keeping it to one side. Heat a little Granoro Dedicato PDO Extra Virgin Olive Oil in a sauté pan, flavour with the thyme, add the whole clove of garlic, the cherry tomatoes cut into four pieces and finally the chick pea soup. In the meantime, cook the Granoro Dedicato Pantacce in boiling water, drain whilst still al dente and add to the hot soup to finish cooking. Serve the chick pea soup piping hot in four pasta dishes, garnished with toasted pancetta and Cellina olive powder.