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| Recipes for the Whole Year |
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The cry of joy at the return of the beautiful warm weather, celebrated by Medioeval poets such as Poliziano, can be heard echoing its ancient tradition. A special bush or branch of roses used to be placed in front of houses as a sign of good wishes or as a request for the hand of a maiden. May is the month that symbolizes the rebirth of life or of the renewal of the seasons. In cooking it is the month for root vegetables and herbs, which play a lead role.
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"Virtù"* Abruzzi
minestrone
of Calendimaggio |  |
50 g./2 oz. dry broad beans - 50 g./2 oz. white and green beans - 50 g./2 oz. lentils - 50 g./2 oz. chickpeas - 50 g./2 oz. peas - 50 g./2 oz. chickling (very savoury of ancient tradition now adapted to of Mediterranean cuisine) - 2 tbsp extra virgin olive oil - fresh parsley - seasoning
Soak the legumes in water for 24
hours (the broad beans for longer than the lentils). Rinse,
drain and cook separately. When almost cooked, combine in a
single casserole dish, add cooking stock, season and pour all
the root vegetables in, washed and cut into pieces. Cook for
15-20 minutes over a high flame without a lid. Pour into individual
bowls and dress with oil and chopped parsley.
*Typical example
of traditional folk dish, where the old goes out (dry legumes)
and the new comes in (root vegetables). The recipe is a result
of a fable that has in the number seven its magical number:
in fact seven virtuous maidens contributed to bringing the seven
dry and fresh ingredients to prepare the soup.
N.B. Ingredients are given for 4 portions.
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