To prepare the vegetable broth, put the onion, celery and tomatoes in a pot with water and let them boil for about an hour and a half.
Put the beans, previously soaked in water for 12 hours, in a pot with water and let them boil until they are cooked.
Then transfer them to a pan with a drizzle of olive oil and sauté them until toasted. Transfer them to a bowl and blend them with an immersion blender adding the vegetable broth little by little, until you get a smooth and soft cream with the desired consistency. Add salt and pepper to taste.
Pour the velouté soup in a deep dish and form two quenelles with the fermentino spread. To make the quenelles, take two tablespoons and with one of the two take a spoonful of Fermè. Pass the fermentino from one tablespoon to another a couple of times until it has the characteristic shape of the quenelle, i.e. an elongated ball. Lay them on top of the soup and decorate with a sage leaf.
Euro Company S.P.A Società Benefit
Via Faentina, 280/286 Godo 48026 Russi (RA) – Italy
Tel 0544416711 | Fax 0544414230
C.F. e P.IVA 00444060396
Cap. Soc. € 3.000.000,00 i.v.