Who loves legumes?!
Here find some recipes from Appignano, Marche legumes’ town, that last weekend hosted Leguminaria (“Legumes in the air”), a festival to rediscover this rural area’s traditional foods and professions. Legumes, a poor food that farmers and artisans use to eat in this region, are the protagonist of this 3 nights’ festival.
We walked through cellars, tavern and tiny alleys eating lentils, beans and chikpeas in handcrafted ceramic bowls (“le cocce“) made by local artisans. (…the best part is that you can keep them with you at the end!)
Take Marche’s taste at home trying these traditional (…and easy…and good!) recipes we collected for you!
Find out more at http://www.leguminaria.it/
Ingredients: onion, pork rind, salt, celery, carrot, olive oil, beans previously soaked in water (at least for 15 hours), tomato puree.
Preparation: soaked the beans in water for at least 15 hour, wash them up and boil them in hot and salted water. Clean and wash carefully the pork rind, then boil it in hot water till it becomes tender. In the meanwhile prepare a sautée with olive oil and onion. Now pour the pork rind in the sautée, add 2 or 3 spoonful of tomato puree, celery and carrot in bits. Salt and let it cook till it becomes a dense soup. Finally add the beans and let them cook for anoher 10 minutes. Serve it hot, pouring a drizzle of olive oil and toasted bread…Enjoy!
Ingredients: onion, pork sausage, salt, celery, carrot, olive oil, lentils previously soaked in water (at least for 2 hours), tomato puree, garlic, a white wine’s glass, pepper.
Preparation: chop up onion, garlic, carrot, celery and sautè them with olive oil. Then add sausage and lentils previously soaked in water (at least for 2 hours), salted and boiled for 20 minutes. Cook it up, mixing and adding white wine. When wine will be evaporated, add tomato puree and water in the pot till the lentils will be covered up. salt znd cook for an hour keeping the pot covered. Finally, if you want, raise the flame so that the soup will become more dense. Add an handful of pepper, a drizzle of olive oil in each plate and serve with toasted bread…Buon appetito!
ter (at least for 15 hours).
Preparation: soak the chikpeas in salted water, at least from the night before (15 hours). Drain them and put an hint of bicarbonate. Then beat them carefully, immerse them in a pot with lukewarm water and rinse them. This operation must be repeated at least twice. Cook them in anotehr pot with clean lukewarm water adding garlic, salt and rosemary. Serve with a little branch of rosemary in each plate, a drizzle of olive oil and toasted bread…Gnammy!
For any question or curiosity….comment below! °v°