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In these cold months, nothing warms the heart and palate like warm, tasty dishes. That is why today, together with our chef Patrizia Ferlini, we are going to immerse ourselves in the discovery of the chickpea soup recipe, ready to give us comfort and pleasure in every spoonful.
The typical soup of the Day of the Dead in the Pavia area. On 2 November, it is customary to welcome the dead back to earth by cooking this soup. It is a hearty dish, useful to help even the hardest workers recover from their daily labours. Every Italian region has its own version, depending on the typical ingredients.
The Pavia version uses pork ribs, an ingredient rich in flavour and substance, ideal for the harsh climate of the period in which it is eaten. In the Piacenza area, particularly in Val Tidone and Val Trebbia, the recipe is similar. It is also common in the Alessandria area, where the pork rind enriches the preparation even more.
It was once believed that on the night between the day dedicated to the saints and the day dedicated to the dead, the departed souls came to visit their relatives. To best welcome them, the living used to prepare chickpea soup. A way to give them refreshment after the long journey they had undertaken. The leftovers were eaten the following day to mark a kind of connection between the two worlds.
It is a simple recipe on the whole, but requires a long preparation time. Firstly, the soaking time of the chickpeas and then the cooking of the meat, which must be soft and tender. Nutritionally, it is a balanced dish due to the presence of the legumes and meat. An ideal single dish to be served for lunch and dinner.GREDIENTS FOR 6 PEOPLE
● 600g chickpeas
● 80g celery
● 80g carrots
● 1 onion
● garlic
● rosemary, bay leaves
● 300 g spare ribs
● 200 g pork cheek
● 2 l
PROCEDURE
Soak the chickpeas for 12/24 hours, according to the manufacturer‘s instructions. Check from time to time that the legume has not absorbed all the water, if so, add water.
Fry the garlic, celery, carrot and onion with rosemary and bay leaf. Add the chickpeas and ribs and cover with hot water. Season with salt and pepper and cook for about 3 hours. Remove the rosemary and check the saltiness.
If desired, blend some of the chickpeas, otherwise serve hot and accompanied by bread croutons.
Pair this traditional Pavia dish with Passito Moscato IGT Provincia di Pavia produced by the La Piotta farm.
