Chickling vetch cream with celery and porchetta slices

In an exclusive collaboration with Chef Renato Bernardi, we have developed a series of gourmet recipes designed to be replicated in your kitchen with the help of our quality products. Each month, we bring you a new culinary creation, and for the month of February, we present a comforting and flavor-packed dish: Cream of Celery Chickling Cream with Slices of Porchetta and Toasted Bread with Garlic and Rosemary. This recipe is a perfect combination of rustic flavors and contrasting textures, combining the sweetness of chickling vetch with the succulence of porchetta and the crunchiness of toasted bread.

INGREDIENTS FOR 4 PEOPLE:

• Dried Chickling: 100g
• Celery: 120g
• Porchetta: 240g
• Casareccio Bread: 200g
• Golden onion and carrots: 300g
• Garlic: 2 cloves
• Rosemary: q.b.
• Red pepper: q.b.
• Black Salt: q.b.
• Extra Virgin Olive Oil: q.b.

Procedure:

1. Start by soaking the chickling vetch for 48 hours, changing the water from time to time.
2. Finely chop the onion and carrots and sauté them in oil with a pinch of chili pepper. Add chickling vetch, adjust salt and cover with water to 3 fingers above the level of the legumes. Let cook for as long as needed.
3. Slice celery and soak it in water and ice to accentuate the crunchiness.
4. Toast the bread and rub it with garlic.
5. Drain the chickling and partially blend it with an immersion blender. Plate the cream, arrange the celery slices and thinly sliced porchetta on top, flank the toasted bread and season with oil and fresh rosemary.
6. Decorate the dish with black salt and serve.