questa ricetta è stata preparata per il Farmers Market a Shanghai, dove abbiamo un corner autogestito di cucina di strada (è per questo che è in inglese, e sta nella categoria cene speciali)
a typical dish from lazio region, in italy
ingredients: artichokes, green peas, fava beans, onion, garlic, parsley, eggs, bread
1) the first step in almost any italian recipe is the preparation of “soffritto”,
a mix of thin chopped vegetables that is used fro preliminary frying. for this soup, you’ll prepare your soffritto with red onions, garlic, and parsley, all thin chopped.
add extra-virgin olive oil, and let it sauté with low-mid fire for few minutes
2) when soffritto is ready, add the fava beans, properly cleaned and without skin, rise the fire and add a generous glass of white wine (a decent one). leave the fire quite high until the wine kind of dry out, then you can add the peas, and start to pour the broth for the soup, according to your taste of density or fluidity
3) when broth is warmed, add finally the artichokes, you can clean them and cut in 4 slices (do not forget to add some pieces of stem to make the soup more tasty)
cook the soup for about 30 minutes.
4) prepare in a small bowl (1 person serving) two/more thick slices of crunchy bread (we do not mean loaf bread, but real one!), possibly roasted, do not overlap too much
5) when you decide (or feel) that the soup is ready, break two eggs (1 person serving) over the bread.
Spread fresh parsley over the soup, and pour it into the bowl, leaving less or more broth according (again) how much you like to eat dense or fluid. the high temperature of the soup/vegetables will make the egg to condense and melt over the vegetables. once this happens, you can also opt for eating it when it cools down.
