You wash the "Oro di Giano" Bean and keep it in cold water
for about 2 hours. It is cooked in water without salt. It will serve
about 60 minutes. Afterwards, half of it is mashed and
put it back on the stove in a pan where we have made
browned a little finely chopped white onion and a
sprig of rosemary in sufficient EVO oil "Basilio - Oro di
Giano." Once it reaches a boil, we remove the rosemary and
add the remaining whole Beans. It is brought back to a boil.
Salt and vegetable broth is adjusted. It should turn out
quite thick, but not sticky. Meanwhile you
sauté in a pan over low heat the King Norcino cheek of pork,
cut into small squares. As soon as it is browned, it is removed.
You plate the soup very hot, add the guanciale
spreading it over the surface of the dish, along with a few
crushed kernel of Sorrento walnut. A generous drizzle of
EVO oil "San Felice - Oro di Giano" and freshly ground pepper
moment. We use 4 different peppers...