Vegetable Pancotto, Miso Bean Cream | Angelo Sabatelli | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 120 g of cooked cannellini beans, cooked with the usual herbs but without salt
• Red miso paste, to taste
• 20 g of sliced onion
• 40 g of diced potatoes
• 20 g of extra virgin olive oil
• 10 g of guanciale (cured pork cheek) cut into sticks
• 100 g of chicory leaves (preferably wild)
• 1 clove of garlic
• 2 bay leaves
• Salt, to taste
• 30 g of chicory oil
• 4 irregular cubes of 50g each of stale Pugliese semolina bread
• 5 g of dehydrated and chopped olives
• 5 g of dehydrated and powdered spinach
• 5 g of dehydrated and powdered tomato
• 5 g of dehydrated and powdered beetroot
• 5 g of dehydrated and powdered potato
• 5 g of dehydrated and powdered turnip tops
• 5 g of chickpea flour (toasted chickpea flour)
• 2 g of dehydrated and powdered bay leaf
• 2 g of fenugreek