Autumn soup with Colfiorito cicerchie and Parmesan skins

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Carlos Laforet Coll
@carloslaforetcoll

Low in fat and rich in fiber and protein, but also calcium, phosphorus and vitamins, the peas of Colfiorito (a small fraction of the Umbrian municipality of Foligno) are ideal legumes for those who want to follow a tasty, healthy and balanced diet. The grass peas are in fact particularly suitable for preventing cardiovascular disorders and maintaining regular bowel functions.



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Low in fat and rich in fiber and protein, but also calcium, phosphorus and vitamins, the cicerchie of Colfiorito (a small fraction of the Umbrian municipality of Foligno) are ideal legumes for those who want to follow a dtasty, healthy and balanced food. The cicerchie are in fact particularly indicated to prevent cardiovascular disorders and keep regular bowel functions.



Also known as "cecere", In the past the cicerchia was widespread in various areas of Umbria, in particular in the territory that embraces Colfiorito, Monteleone di Spoleto, Cascia, Valnerina, the area of ​​Lake Trasimeno and Montecucco. Over time the crops have been discontinued, but today fortunately they have been restored to give a new impetus to the production of this precious legume and to a new use in the kitchen.

Ideal for soups, la Cicerchia also lends itself to the preparation of risottos, creams, vegetable salads and savory tarts.
In this case we propose one soup made with cicerchie and Parmesan skins (because we do not throw away anything and even the skins are recycled), which give the soup a unique and intense flavor.

Ingredients for 2 people:
  • 3 cloves of garlic
  • 2 spoons of extra virgin olive oil
  • 1 jar of peeled tomatoes of 250 g
  • sale
  • thyme
  • pepper
  • 2 pieces of Parmesan rinds (with a hacksaw knife scrape the outer skin - where the production mark is stamped - and then cut them into cubes)

Preparation:
Put the peas in a large bowl and cover them with cold water, add a pinch of salt and leave them to soak for about 24 hours.

After this time, rinse them under running cold water and then drain them.

Pour 3 tablespoons of extra virgin olive oil into the pressure cooker (alternatively, use the traditional saucepan, but cooking times will double), add the peeled garlic cloves and brown them on the stove for a few minutes, then add the cubed Parmesan skins, three pinches of salt, the tomato and stir for a couple of minutes, then add a little pepper and a pinch of thyme.



Mix everything well, add the peas and 3 cups of water, close the lid and cook for 40-45 minutes from the start of the valve hiss (if you use the traditional pot, cook for about an hour and twenty minutes, stirring often and adding a little water or wine if the soup gets too dry).


Once well cooked, turn off and let it rest for a few minutes, then serve!

Texts and photos: Verdiana Amorosi
www.lacucinadiverdiana.com

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