Printanière alla reale” soup”

  • Difficulté


  • 120 g0SX0064
  • 20 g Butter
  • 1½ l broth
  • 150 g carrots
  • 150 g turnips
  • 250 g Swiss chards
  • 2 tbsp milk
  • 2 eggs
  • 1 head lettuce
  • 1 small bunch asparagus
  • 150 g shelled broad beans
  • 1 tbsp grated Parmesan cheese
  • salt and pepper
Tubetti Rigati n° 64


Peel the carrot and wash and peel the turnips.Clean the lettuce and the Swiss chards then rinse and drain them.Blanch the broad beans in boiling water, peel them and set them aside.Using a corer make small balls of carrots and turnips, place them in a saucepan, pour the broth, cover the pan and boil for about 20 minutes.After it has been cooking for a while add the bits of asparagus and the broad beans kept aside.In the meanwhile in a non-stick pan brown the lettuce and the Swiss chards for 2 minutes, stirring with a wooden spoon; drain them and chop them finely.Next, in a bowl whisk the eggs with the milk, the grated parmesan, the turnips, the lettuce and a sprinkle of salt and pepper.Fold in the ingredients until smoothly blended. Grease a cake-tin with a knob of butter and pour the mix into it, put it into a 180° preheated oven for 10 minutes until hardened.Remove it from the oven, turn it upside down onto a chopping board.Cook the pasta in plenty of boiling water, drain it al dente, mix it well with the vegetable soup and add the vegetable cubes prepared earlier. Serve it warm.