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| Recipes for the Whole Year |
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The fresh mountain air and snow-covered
ski slopes are a temptation for many at this time of the year.
The mountains of Italy's Trentino Alto Adige region are a splendid
location for winter vacations. The sliced meat known as speck
is one of the stars of Alto Adige's food tradition, and should
be enjoyed together with the excellent wines of the area, with
their full and impressive taste, by the fireside in the Alpine
huts.
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Chickpea
and speck soup |  |
600 g./ 1 lb. 5 oz. chickpeas - 120 g./ 4 oz. speck - 2 onions - 1 carrot - 1 celery stalk - 100 g./ 3 1/2 oz. butter - 4 slices farmhouse bread - salt and pepper - 2 liters water
Soak the chickpeas the evening before in water with a pinch of baking soda. Then boil them in slightly salted water, and when they are tender, drain and store the water in which they have been cooked. In a large frying pan gently fry the finely chopped onion, celery and carrot in a tablespoon of butter; add the speck cut into cubes, when the fat is dissolved add the beans; mix, add the cooking water you have kept aside. Cook for a few minutes until the soup becomes thick and serve with slices of toasted bread.
N.B. Ingredients are given for 4 portions.
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| Pinot Nero Alto Adige D.O.C.
Santa Margherita
Ruby red color, bouquet of wild berries with notes of blueberry and black current; soft, harmonious, rounded taste.
Serve at:
16°-18° C.
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