| Recipe Spelt and chickling vetch soup Ingredients 200 g of chickling vetches 180 g of spelt 80 g of sweet bacon 600 ml of vegetable stock 1/2 onion4 tablespoons of extra-virgin olive oil 1 carrot 1 sprig of rosemary 1 tomato 1 garlic clove, pepper Preparation Soak the chickling vetches in water at room temperature all night long. Drain the spelt and the cicerchie, put them in a pot, cover them with cold water and cook them, calculated 30-40 minutes from boiling, without salt.Prepare a chopped carrot and onion and fry it together with the diced bacon, the tomato with a drizzle of oil, the rosemary and the clove of garlic. Eliminate the garlic when it starts to brown, pour the spelt and the drained chickling into the saucepan of the fried. Add the hot broth, stir and cook for 15 minutes. Season with salt and pepper. Serve with bread croutons _________________________________________________________________________ You can replace the cicerchie with dry chickpeas just prolonging the dip for a few hours. |
