Cicerchie, Speck and Crescenza Soup with Montioni 100% Moraiolo Oil
S o u p w i t h M o n t i o n i 1 0 0 % M o r a i o l o O i l
It’s autumn and it’s comforting to warm up the coldest evenings with a nice rustic soup, maybe accompanied by a few slices of toasted homemade bread and a drizzle of raw oil that exalts the taste and texture.
With Ma cos’hai messo nei sufflè?! we propose you this delicious soup of cicerchie, speck and crescenza!
The cicerchie, ancient legumes with a delicate taste, blend very well with the strong taste of speck and the softness of crescenza. A riot of flavors enhanced by the wonderful Montioni 100% Moraiolo Oil, harvested in the early days of October; an oil that stands out for its robust taste, bitter and spicy, and for its scent of fresh aromatic herbs.
Ingredients
350 g of dried cicerchie
A few slices of homemade bread
100 g sliced speck
1 litre vegetable stock
1 onion
1 clove of garlic
1 sprig of rosemary
Crescenza at pleasure
Montioni 100% Moraiolo Oil
Salt q.b.
Preparation
Soak the cicerchie in cold water for 12 hours, then drain and rinse.
Finely chop the onion, garlic clove and rosemary needles and sauté in a large pan with a drizzle of extra virgin olive oil and the speck cut into strips.
Add the cicerchie and the vegetable broth, season with salt, stir and cook for half an hour.
Serve the soup of cicerchie hot, accompanying it with slices of toasted homemade bread, a bit of crescenza and a drizzle of Montioni 100% Moraiolo Oil.
What do you think of this soup? Let us know if you liked it! We thought it was very good!
Thanks to Ma cos’hai messo nei sufflè?! or Maria Angela Mastronardi for having made this recipe with our Montioni Monocultivar Oil!
Katerina Monroe
@katerinam • More Posts by Katerina
Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!
