- Difficulty: Bassa
- 200 g of Speck Cotto Rustico Levoni
- 100 g of dry borlotti beans
- 100 g of porcino mushrooms
- 1 white celery
- 1 onion
- 3 dl of broth
- 50 g of butter
Place in water for one night the corn and the beans, in two separate bowls.
Drain and dry.
Separately, prepare some light sautéed onions with the chopped celery, to which you will add the corn and the broth.
Add the porcino mushrooms sliced in large pieces.
Cook one half of the beans in the remaining broth for 30 minutes.
The other half will be smashed with a fork. Fry the speck cut into small stripes with white wine and butter, degrease and gild.
Mix all and finish cooking.
Turn off the heat and cook until creamy, decorate with the speck and serve.
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