Grass peas are ancient legumes that have always been cultivated. They contain little fat, but a high protein content so as to be considered the meat of the poor. Like all legumes, they need to be soaked for 12 hours, rinsed thoroughly and cooked with aromatic herbs for about an hour and a half. They have a sweetish taste and are well suited to be used in soups with onions, cabbage or aromatic herbs such as thyme and tarragon.
- Soup with Grass Peas -
Soak the chickpeas overnight. chop the garlic, marjoram and thyme and fry them in two tablespoons of oil; fill the pot with 1.5 liters of water and pour in the grass peas, perfuming everything with a sprig of rosemary. Bring to the boil, then with the lid partially closed, with a low flame, cook, checking that the legumes soften. Add the tomato concentrate and when the cicerchie seem almost cooked, salt carefully. Let the liquid evaporate and serve the thick soup adding the pepper and the olive oil.
300 g. of grass peas
2 cloves of garlic,
2 teaspoons of tomato paste,
2 teaspoons of marjoram leaves,
2 teaspoons of thyme leaves,
1 sprig of rosemary,
Extra virgin olive oil, salt, pepper to grind.
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.