イタリア、プーリア州の伝統料理です。
オルツォは大麦の事。乾燥オルツォを水で戻しても、冷凍オルツォを使っても美味しくてヘルシーなズッパが出来上がります。
そら豆も同様に乾燥でも冷凍でも使えます。
※そら豆の香りが強すぎる場合はジャガイモのピューレを混ぜる事でより食べやすくなります。
オルツォとそら豆、そして（ジャガイモピューレ）の割合で味わいも変わりますので、いろいろ試してみてください。
仕上げにエキストラ・ヴァージンオリーブオイルを。
※仕上げのオイルは出来るだけ美味しいものを使うとより料理が引き立ちます。
- 乾燥オルツォ
- 冷凍オルツォ
- 乾燥そら豆
- プーリア産エキストラヴァージンオリーブオイル
・
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