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Local cuisine of Polesine

Malafanti (soup with beans)

Difficulty: medium

Preparation time: 45 min

Ingredients: 200 gr dried borlotti beans, 100 gr onion, celery, potatoes, carrots, 50 gr tinned tomatoes, rosemary, garlic, bay leaves to taste, 50 gr olive oil, polenta flour, 50 gr prosciutto crudo (ie; parma ham) or lard

Method: Soak beans the day befor. Boil all ingredients together for an hour. Liquidize and thicken if necessary with polenta flour. May be served with small pasta shapes, rice or toasted bread croutons.

Wine matching: Colli Euganei Merlot: produced in the area of the Euganean hills with at least 90% merlot grapes. The colour is ruby red of varying intensity, the aroma pleasant and typically grassy. The taste is dry and soft. To be served at 16-18°

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