Cicerchia please! (more about “Le Marche in legumes”!)

At the beginning there was my grandma…”

All stories about our territory traditions almost start all alike, also this one, talking about a poor legume, “La Cicerchia”, tasty but with a hard peel, survived through years in this Marche area, in province of Ancona.

Ok, if you do not have idea of what “cicerchia” is, my suggestion is … just taste it!

Mix it with a hint of medieval atmosphere inside the walls of Serra de’ Conti town (Province of Ancona), add some traditional music played by street musicians…and this wonderful plate is ready to be served!

serra dè conti

The inhabitants of the town set up a festival, opening all cellars and basement in the medieval alleys, introducing this legume in a huge variety of recipes and (no need to say!) accompanied by a glass of new wine!

traditional music

tavern

No way to miss this event! We were there to catch the atmosphere and collect some recipes for you! Be aware: try them with the “real” cicerchia, the tiny and tasty one, not the big and insipid variety you usually find in supermarkets. For more info about where to shop go at http://www.labonausanza.it/

recipe cicerchia and mushrooms

Ingredients (for 4): 300 gr tagliolini (long fresh pasta, similar to “tagliatelle”), 200 gr cicerchia, 250 gr mushrooms, garlic, olive oil, pepper, onion, parsley, celery, smoked bacon, salt.

Preparation: boil cicerchia in hot water with onion, parsley, celery and salt. Dry it from water and then pass everything in the vegetable mill to obtain a mash (purèe). In another pot, sauté mushrooms with garlic and pepper. When they’re almost ready add smoked bacon in pieces and pan-fry for a minute. In the meanwhile, cook in boiling water “taglioni” pasta, drain them and mix with cicerchia and mushrooms. Mmmmmm!

serra dè conti

recipe cicerchia salad

Ingredients (for4): 160 gr cicerchia, 1 onion, 1 carrot,1 celery, “santoreggia” leaves (an aromatic plant you can substitute with thyme leaves), salt, pepper, olive oil.

Preparation: first soften cicerchia leaving it in cold water for at least 8 hours, changing the water 2 or 3 times. Then take away the peels from the legume. Boil it in hot water for 40 minutes. in the meanwhile cut into julienne strips carrot, onion and celery and dress them with olive oil, salt and pepper. Add some thyme or “santoreggia” leaves. Drain cicerchia and, till is still warm, put it on the salad and mix the vegetables. Easy&fast!

Write & comment for any question!

Keep following picus °v°

Legumes’ nights!

Who loves legumes?!appignano

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!)

le cocce

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/

leguminaria

recipe beans and pork rind

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!

soup in coccia

recipe lentils' soup

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!

lentils

chikpeas brothIngredients:  onion, rosemary, salt, olive oil, chikpeas previously soaked in wa

chikpeas brothter (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°