THE RECIPE BOOK OF AGRICHEF PATRIZIA

RECIPES WITH GRASS PEAS

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.


Ingredients

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.

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An authentic corner of Umbria waiting to be discovered, where nature and agricultural tradition blend together in a unique experience for the senses.
We are in a magical location, just a stone's throw from the Tuscan border and the luminous Valdichiana: a crossroads of authentic flavors and landscapes, where time seems to slow down.

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