Zuppe!

[mojosmom]

As a couple of people have expressed an interest, here are the recipes for two of the soups mentioned in my previous post. These are translated from the Italian, and the measurements converted. The great thing about soups, of course, is that your measurements don't have to be exact.

CUCCÌA

4 etti* (about 14 ounces) of wheatberries
3 etti (about 10.5 ounces) of corn kernels
3 etti (about 10.5 ounces) of chickpeas
an onion
grated pecorino cheese
extra virgin olive oil, salt, pepper

Soak wheatberries and chickpeas in cold water overnight.
In a saucepan, saute the onion in olive oil. Add - after draining and washed - wheat, corn and chickpea; pour two liters (about 8 ½ cups) of water, salt and cook, with the pan covered and at low heat for at least three hours.

When the beans are tender add salt and pepper, remove the soup from the heat and serve hot with grated cheese separately.

Serves six.

* an etto is a unit of measure that, as far as I know, is used only in Italy.

PANISSE

One kilo (slightly over 2 pounds) of pumpkin
half a kilo (slightly over 1 pound) of potatoes
two leeks
half an apple
2 tablespoons of wheat flour
a pound of Formaggio di Montagna (can use Asiago) grated
extra virgin olive oil, salt

In a saucepan, heat three tablespoons of olive oil and pour the leeks thinly sliced​​. Cook for 10 minutes over low heat with the apple slices.

Add the pumpkin and potatoes, peeled and cut into cubes and cook over moderate heat, covered, for one hour.

After this, remove from heat and pass through a sieve. Put on the heat and add the flour a little at a time, stirring continuously as for a polenta. You should get a thick cream, not too dry.

Season with salt and cook for a few minutes, then serve with grated cheese.


Serves four.

Comments

[whimzykat.livejournal.com]

adding to my recipe collections!