It’s been a while…so to do some recap. We have been working on the Certificato d’abilita’ and I will report back once we have gotten it. I visited the Saturday mercado which was pretty sparse. The vendors who came had very limited produce because we are at the changing seasons. One vendor, who wasn’t there yesterday, had sweet radishes last week (I know, an oxymoron but it this case true ) and also local asparagus, so I was hoping for that. I was sorry he wasn’t there.. I settled for local potatoes, onions, lettuce and spring onions.
After my shopping we had a meet up with friends who live in Foligno. We hadn’t seen each other since pre-Covid…about four years. We met up at Ristorante UNE for lunch. I posted about this restaurant recently. It did not disappoint. Here are pictures of our lunch.
Today I made a soup. It is cold and very windy outside. It feels like soup weather. Soon, it won’t be soup weather anymore. The soup is made from a legume native to central Italy, so it is not something a person can make elsewhere. The legume is Cicercchie. I posted about it previously. It must be soaked and rinsed for 24 hours because it has neurotoxins. They are not dangerous if not eaten everyday. If you visit Italy keep an eye out for some.They are delicious. Here is the previous post.
My soup today is super easy. Cook a chopped onion until soft. Add water or stock and soaked and drained (several times) Cicercchie legumes plus 3 peeled and cut into chunks potatoes, salt and a sprig of rosemary. Cook 1+ hours until the soup is thickened. Adjust salt, add plenty of ground pepper. Serve with parsley, good olive oil and cheese if desired. So good, and healthy too.
For our next soup…did I tell you I make at least one soup a week 😁?…Today I made a Minestra di Fagioli but kind of my own adapted version. It will my/our lunch for a few days. It is very healthy, and of course yummy. I did do more than you have to because I made my own stock and cooked the dry beans. But, Hey! I’ve got time. You could use canned stock and canned cannellini beans to save time. I make stock out of many things. This time it was vegetable leavings, you know, the stuff you normally throw away, which I freeze, and the rinds of pecorino cheese which we save for this purpose. The cheese adds quite a lot of flavor. You can even make just plain cheese stock using the rinds, which I’ve done.
I cooked the normal starting ingredients used in most of the world it seems, carrot, celery, onion, in olive oil. Next a couple chopped garlic cloves for 30 seconds. Then I added a sprig of rosemary, a branch of thyme, and a bay leaf. I add the entire branches/sprigs, then remove. Next I added the cooked cannellini beans with cooking liquid (a couple cans worth at least), the stock (about 1 1/2 to 2 quarts), the cleaned, de-stemmed and chopped cavolo nero (black kale sometimes called Tuscan kale in the US), and one potato chopped small. I simmered it for about an hour until the beans and potatoes were softened enough to disintegrate a little into the sauce to thicken it some. Adjust the salt and freshly ground pepper to taste. I served it drizzled with some good olive oil. Ta da!! 🎺🎺