Cultivated in the hills of Lake Trasimeno. With a characteristic flavor and easy to cook, they have an external film that remains non-existent.
- Chickpea Soup with Rosemary -
Soak the chickpeas overnight. Brown in the oil in an earthenware pan; celery; coarsely shredded carrot and onion and rosemary leaves. Finally add the drained chickpeas. Add salt and pepper to taste. and let it flavor. Cover with 3 liters of hot water and bring to the boil until the chickpeas are well cooked (about 2 hours). Pass the soup through a sieve and put it back on the heat until it boils again. Serve hot accompanied by toasted croutons. Season with a drizzle of raw oil.
Ingredients for 6 people
500 g. of chickpeas,
1 big onion,
1 stick of celery,
sprigs of rosemary,
5 tablespoons of olive oil,
salt, pepper as required,
toasted crusty bread.
- Chickpea Cassatine -
Boil and sift the chickpeas, put the puree in a bowl and add the honey, the sugar, the chopped kernels, the grated peel of half a lemon, the vanillin, the liqueur and the chopped almonds. Mix everything; Thinly flatten the shortcrust pastry and cut out many discs of about 7 cm in diameter. Place a spoonful of folded chickpea filling in the center and close the disc by moistening the edges. Arrange the cassatine obtained on a previously buttered baking sheet and cook at 180 for 20/25 minutes. When cooked, sprinkle with icing sugar.
250 g. of chickpeas,
80 g. of honey,
120 g. of granulated sugar,
1/2 sachet of vanilla 1 pinch of ground cinnamon,
2 tablespoons of chopped walnut kernels,
1 tablespoon of liqueur,
100 g. of ground almonds,
1 pack of shortcrust pastry,
1 knob of butter,
vanilla powdered sugar.
The Bittarelli family has lived and worked on these lands since 1940, first as farmers and since 1970 as owners.
Thus the family-run Bittarelli farm was born, which extends over about 30 hectares and uses the biological method and land rotation for its productions, to obtain a healthy and quality harvest.
Since 2003 we have started the production of small national chickpeas, spelled, barley, grass peas and Trasimeno bean, an ancient legume that has found in these places the ideal climate and soil to become a unique and high quality product, protected by the Trasimeno bean Consortium.