In the Marche many traditional delicacies are made from simple and wholesome foods, such as our precious legumes. Among these, Tasting Marche offers the Cicerchia soup in loaf of bread, a treat handed down from grandmothers and put on the table to impress diners.</
Ingredients for 5 people:
- 500 grams of Cicerchia
- Half an onion
- A stick of celery
- A carrot
- 100 grams of guanciale
- Extra Virgin Olive Oil
- 5 bread loaves
- Salt to taste
Essential Ingredients:
- Cicerchia of Serra dei Conti of “La bona Usanza”
- Extra Virgin Olive Oil Tenero Ascolano Oleificio Silvestri
- Guanciale of Country Pig
- Optional: Chives
Preparation:
Soak the cicerchia at least 12 hours in cold water, add half a teaspoon of baking soda to soften it. Sautee finely chopped onion, celery and carrot and place in a large pot with 4 generous tablespoons of extra virgin olive oil and, if you like, Pancetta cubes. Put Cicerchia in warm water, add salt and bring to a boil and cook over high heat for over an hour, covering the pot with a lid. If necessary, add hot water to maintain the proper density. With a knife make an incision on each loaves, forming a kind of cover, drain the crumb, fill them with cicerchia soup, season with a good drizzle of extra virgin olive oil, add a chive to taste . Serve immediately.
Enjoy your meal!
Our advice:
If you want your soup to be creamier, blend few tablespoons of cicerchia soup and pour into loaves, you will not regret!
