Versione Italiana

Emmer Wheat Soup with Chestnuts

- 150 gr of Emmer Wheat of Monteleone di Spoleto
- 200 gr of chestnuts
- 1 bay leaf
- 1 clove of garlic
- 1 sprig of parsley
- 4 slices of bread
- extra virgin olive oil
- salt
- pepper


Pour the emmer wheat in a bowl with cold water and let soak for a few minutes, in order to remove fragments of ears bobbed up. Make a cut on the chestnuts and boil them for 40 minutes in salted water, perfumed with a bay leaf.
Drain the chestnuts and peel them. Wash and chop the parsley, peel the garlic and slice it finely. Pour 2 tablespoons of olive oil in a saucepan, add garlic and parsley and sauté them.
Add emmer wheat, chestnuts, salt and pepper and cover with water. Let cook the soup for an hour.
Put a slice of toasted bread in each plate, pour the soup, dress with few drops of olive oil and serve immediately.

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