Rustic Buckwheat Noodle Soup with Ham Broth 🥣🧂 | Poor Recipe from Tradition
A warm, hearty, and flavorful first course, perfect for cold days or for those who love dishes from poor Valtellinese cuisine. The broken buckwheat noodle soup is made with a broth of ham rind and bone, savory and intense, fragrant with authenticity and childhood memories. 🍂
A simple yet tasty way to rediscover peasant recipes, where every ingredient was valued until the last piece. Served with a sprinkle of Parmigiano Reggiano, this soup becomes a warm and genuine treat. ❤️
🛒 Ingredients for 4 people
- 280 g of broken buckwheat noodles, broken into small pieces
- 300 g of raw ham rind and 1 raw ham bone
- Salt and black pepper to taste
- Grated Parmigiano Reggiano, to taste
👩🍳 Preparation
- In a large pot, add the cut ham rind and the ham bone.
- Cover with cold water and bring to a boil.
- Cook the broth over medium heat for about 30 minutes, skimming and degreeting the surface with a spoon as the fat forms.
- Season with salt and pepper according to your taste.
- Add the broken noodles directly into the boiling broth and cook until al dente (about 7–9 minutes).
- Divide the soup into plates and finish with grated Parmigiano Reggiano to taste.
✨ A simple, robust dish full of flavor, just as mountain tradition dictates!
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
