Soak the legumes in lukewarm water for one night, drain well and place in a large saucepan. Bring to a boil, covered with water. Make at low temperature 1 and a quarter hours.
Heat the oil in a large saucepan, add the finely chopped bacon, the peeled and sliced carrot, the peeled and chopped onion and garlic and sauté for 5 min. Finely slice the white cabbage, blanch briefly, drain well and also add to the soup make another 5 min. Pour the pulses into a sieve and drain, cut the mushrooms into small slices. Add the pulses and mushrooms to the soup, season with salt and pepper and stir. Finally add the pasta and cook for 15 minutes. Serve immediately sprinkled with pecorino cheese.
– Note –
Pecorino cheese. This hard cheese made from sheep’s milk is often used instead of Parmesan for cooking. It has a much shorter aging time and is ready for use within about 8 months.
There are several types of Pecorino, all of which are slightly different in taste, texture and appearance. Pecorino Romano is considered one of the best, while in Sardinia Pecorino Sardo is produced and feeds an entire industry. When choosing Pecorino, make sure it is straw-colored, firm in texture and has a blackish or reddish-brown rind. The Sardinian Pecorino Pepato is flavored with peppercorns…
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