There Of Cicerchie soup it is a very tasty dish, one legume soup linked to the peasant and local tradition. A easy recipe whose protagonist is a product to be rediscovered, a true concentrate of well-being.
Ingrediants
- 400 g of shelled peas
- 2 small potatoes
- 1 small onion
- 1 sprig of rosemary
- 2 slices of homemade bread
- extra virgin olive oil
- salt
- pepper
There Of Cicerchie soup it is a very tasty dish from easy recipe. A tasty soup of legumes, flavored with dal Rosemary, which cooks in a not too long time, as in our case we used hulled cicerchie which do not need preventive soaking. Otherwise the cicerchia needs to stay in water for 12/24 hours, changing it at least two or three times.
There cicerchia is a very ancient legume, grown in the Center-South of the country, mainly between Marche And Umbria, Abruzzo, Molise And Puglia. For centuries the cicerchie have been at the base of the peasant diet, undergoing a strong decline in terms of production and consumption over time. In recent times, attention to ahealthy eating and research e enhancement of products agricultural linked to the territory, have led to a recovery of this legume which has been accredited as a National Agricultural Product (Pat).
However, the peas should not be consumed continuously and prolonged as they contain a neurotoxin that could cause a serious neurodegenerative disease called latirism, found above all in those poor populations, often victims of famine, who have this legume as the basis of their diet, as reported. from the Humanitas Institute of Milan.
Of course, the reasons for preparing this are always valid legume soup, as a source of proteins, fibers, minerals And vitamins. A real comfort food!
OTHER TASTY RECIPES: Roveja soup with pumpkin, sausage and cumin; Dried broad bean soup; Potato and bean soup flavored with rosemary; Black chickpea soup
How to prepare: Cicerchie soup
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
1h and 20 min
- Portions
-
4
How to prepare: Cicerchie soup
To prepare the pea soup, rinse the legumes thoroughly. Fry the finely chopped onion in a large pot in a couple of tablespoons of oil. Add the cicerchie and toast them for a few minutes, stirring.
Cover with a liter of water and add the sprig of rosemary. Bring to a boil and cook for about 30 minutes over medium-low heat. Add the diced potatoes and continue cooking for another 15-20 minutes.
Meanwhile, cut the bread into cubes and toast it in a pan with a little oil and a pinch of salt, until it becomes crunchy. Towards the end of cooking the soup, season with salt and stir.
Serve and serve the cicerchie soup, completing it with pepper, a drizzle of raw oil and the bread. If you like, you can add some grated pecorino.
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