Fennel Stew and Bread Soup, a recipe collected by Valerio Farris

So you can experience Roma cuisine, here is a recipe collected by Farris that you can try at home..

Fennel Stew and Bread Soup

For 8 people

For the stew:

· 570 grams of white beans

· 2 chicken breasts

· 2 chicken wings

· 50 grams of fresh fennel

· 1 ham bone

· 2 pork back bones

· 2 beef bones

· 130 grams of pork ear

· 4 liters of water

· salt to taste

For the bread soup:

· 2 pieces of dry or stale bread

· 300 milliliters of cooked broth

· 1 fennel frond

· extra virgin olive oil and salt to taste

Prep

1) Soak your beans overnight.

2) Remove the skin from the chicken breast. Remove the wing tips. Wash the bones. Combine 4 liters of water in a pot with the rest of the stew ingredients. Let it boil at medium heat for an hour and a half. Occasionally remove the froth from the soup’s surface.

3) Remove the beans and meats and serve.

4) Rehydrate the stale bread in the leftover broth. Garnish with a fennel frond, olive oil and salt to taste.