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| Recipes for the Whole Year |
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Ever since the 8th century after Christ, this has been the week when the saints are celebrated and the dead commemorated. For saints, soups have the color of autumn and the brown hues of legumes: chickpeas and broad beans. In ancient Rome chickpeas were considered the symbol of the dead because of their white flower with its black stripe. This is the season for poultry, geese, duck and capon.
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Chickpea soup |  |
400 g./3/4 lb. chickpeas - 100
g./3 1/2 oz. bacon - 1 onion - 1 carrot - 1 celery stalk - 80
g. butter - 4 slices farmhouse - salt and pepper - 1/ 1/2 l.
water
Soak chickpeas overnight in water
with a pinch of baking soda. Boil in slightly salted water and
drain when soft, keeping water to one side. In a broad saucepan
gently fry chopped onion, celery and carrot in a tablespoon
of butter. Add bacon cut into cubes and when the fat has melted
add chickpeas. Stir and add cooking water you have kept to one
side. Cook for a few minutes until a thick soup forms, then
serve.
N.B. Ingredients are given for 4 portions.
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| Lagrein
Rosato Alto Adige D.O.C.
Santa Margherita
Bright rosé color
with coral shades; subtle bouquet with strawberry and
cherry notes; full bodied, fruity flavor.
Serve at:
10°-12° C.
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