Busecca

Ingredients for 4 people: 500 g of tripe

• 1 l of good meat broth

• 2 carrots

• 1 onion

• 2 stalks of celery

• 3-4 cloves of garlic

• 2 tablespoons of tomato puree

• 1/2 can of cannellini beans

• 1/2 glass of red wine

• 3 tablespoons of extra virgin olive oil

• 2 handfuls of grated Parmigiano Reggiano

salt and pepper

Carefully chop the onion, carrot, garlic and celery and fry them in the oil. When they are browned, add the tomato puree, then add the cannellini beans and the tripe cut into strips. Leave to cook for half an hour, gradually adding the red wine. Salt and pepper to taste. Add the meat broth and leave to cook for another half hour. Before serving, sprinkle the soup with plenty of grated Parmesan cheese.

Cream of asparagus (Crema de sparg)

Ingredients for 4 people:

• 1 kg of asparagus

• 1 l of broth

• 4 tablespoons of starch

• 50 g of butter

• 100 g of grated cheese

salt and pepper

Boil the asparagus in the appropriate pot and, when they are cooked, free them from the hard part and pass them through the blender until you obtain a puree. Separately, melt the butter and gradually add the starch, diluting it with the broth. Add the asparagus purée and cheese, salt and pepper to taste, mix well and serve very hot.