immagine La Cicerchia

Serra de’ Conti

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La Cicerchia

Cicerchia is a poor legume whose production had been abandoned over time before being resumed and enhanced to the point of making it a slow food presidium .

The grass pea, lathyrus sativus , is a grain legume and comes from an annual herbaceous plant, quite similar to the chickpea plant. Its origin is very ancient and comes from the Middle East; Like all 117 legumes, it has interesting nutritional characteristics, both for the high content of proteins and starch and for the low amount of fat. Good presence of vitamins B1, B2 and PP, calcium, phosphorus and fiber.

In addition to being a tasty food, it can be kept for a long time once dried.

In the territory of Serra de 'Conti , a particular variety of cicerchia is grown with low environmental impact techniques: flat and angular, with colors ranging from gray to spotted brown , with a slightly leathery skin and a less bitter taste than the other varieties.

It does not need long soaking times, 8 hours and only 45 minutes of cooking are enough.

These characteristics make it appreciable to the taste and suitable for pleasant traditional and innovative recipes.

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The Recipe

Cicerchia soup

Procedure

Leave the legumes to soak overnight. Dice the vegetables, boil the cicerchia for 45 minutes and leave it in the cooking water at the end. Pour the extra virgin olive oil into a saucepan, add the cold vegetables and cook for a few minutes. Drain the cicerchia and pour it into the broth pot,
continuing to cook for 10 minutes. Prepare four bowls, rubbing them with the garlic as desired. Pour the very hot soup, adding cubes of toasted bread, chives, pepper and a drizzle of extra virgin olive oil.

Ingredients for 4 people

  • cicerchia g. 200
  • vegetable broth g. 500
  • 2 cloves of garlic
  • celery, carrot, onion g. 150
  • salt and pepper
  • chives g. 10
  • extra virgin olive oil
  • toasted bread cubes

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