Cicerchia Soup within pagnotta bread

Cicerchia Soup within pagnotta bread

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.</

Time: 1 Hour
Difficulty: Middle

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:

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!

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