Minestra di Ceci in Italian. Another delicious recipe from Chef Fabio Trabocchi’s book Cucina of Le Marche. It’s easy to make with easy to find ingredients and it tastes fabulous. Chef Fabio says that this “rustic and filling one-pot meal” has “sustained poor Marchigiani families for generations”.
Minestra di Ceci in Italian. Another delicious recipe from Chef Fabio Trabocchi's book Cucina of Le Marche. It's easy to make with easy to find ingredients and it tastes fabulous. Chef Fabio says that this "rustic and filling one-pot meal" has "sustained poor Marchigiani families for generations".
3tbspextra virgin olive oil, plus more for drizzling
¾cupfinely chopped onion
1garlic clove, minced
10ozprosciutto, cut into 1/4-inch dice
2whole cloves
2qtswater
Kosher salt
¾cupfinely chopped celery
¾cupfinely chopped carrots
2sprigs rosemary
1bay leaf
Freshly ground black pepper
2tbspfinely chopped Italian parsley
⅓cupfreshly grated Parmigiano-Reggiano
1
Place the chickpeas in a large bowl and add the baking soda and enough water to cover them. (The baking soda will help soften the chickpeas.) Soak overnight at room temperature.
2
Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, prosciutto, and cloves, reduce the heat to medium, and cook for 5 minutes, or until the onions are garlic are translucent. Add the chickpeas, water, and 1 teaspoon salt and increase the heat. When the water begins to simmer, add the celery, carrots, rosemary, and bay leaf. Partially cover the pot, reduce the heat, and simmer slowly, skimming as necessary, for 1 1/2 hours, or until the chickpeas are tender. Season to taste with salt and pepper.
3
Ladle the soup into warm bowls. Top with the parsley and grated Parmigiano. Grind black pepper over each bowl, and finish with a drizzle of olive oil.
4
Buon Appetito!
Ingredients
1 ½cupsdried chickpeas, picked over and rinsed
1tspbaking soda
3tbspextra virgin olive oil, plus more for drizzling
¾cupfinely chopped onion
1garlic clove, minced
10ozprosciutto, cut into 1/4-inch dice
2whole cloves
2qtswater
Kosher salt
¾cupfinely chopped celery
¾cupfinely chopped carrots
2sprigs rosemary
1bay leaf
Freshly ground black pepper
2tbspfinely chopped Italian parsley
⅓cupfreshly grated Parmigiano-Reggiano
Directions
1
Place the chickpeas in a large bowl and add the baking soda and enough water to cover them. (The baking soda will help soften the chickpeas.) Soak overnight at room temperature.
2
Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, prosciutto, and cloves, reduce the heat to medium, and cook for 5 minutes, or until the onions are garlic are translucent. Add the chickpeas, water, and 1 teaspoon salt and increase the heat. When the water begins to simmer, add the celery, carrots, rosemary, and bay leaf. Partially cover the pot, reduce the heat, and simmer slowly, skimming as necessary, for 1 1/2 hours, or until the chickpeas are tender. Season to taste with salt and pepper.
3
Ladle the soup into warm bowls. Top with the parsley and grated Parmigiano. Grind black pepper over each bowl, and finish with a drizzle of olive oil.
Heather is the host of Casa Pace e Gioia, a holiday rental home with a private pool and olive groves on 8 acres in the countryside hills of Le Marche, Italy.
Our CIN is: IT043053B4BLWUZXVO
View all posts by Heather Erica von Bargen
AuthorHeather Erica von BargenDifficultyBeginner
