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Home page/Typical recipes/Soup/Monferrato’s peasant soup
with pulse vegetables and poor meat
MONFERRATO'S PAESANT SOUP WITH PULSE VEGETABLES AND POOR MEAT
Ingredients (for 10/12 people):
200
gr of tripe “cento-pelli”
200
gr. of tripe “faiolo”
300
gr. of chopped beef tail
300
gr. of pork ribs
50
gr. of broth
50
gr. of minced bacon
2/3
coasts of celery with leaves
200
gr. of cabbage
2
carrots
2
leeks
2
onions
2/3
potatoes
a
plant of salad
50
gr. of lentils
50
gr. of beans
50
gr. of chickpeas
50
gr. of dry peas
2
garlic cloves
rosemary, sage, parsley
a
laurel leaf
140
gr. of oil of olive
It’s a dish of a long past, complete from a nutritional point of view
and represents the unique dish of those who work in the fields.
The
inns of the end of the XIX century served it even from 5 in the morning
to merchants and peasants who came to town to participate in the market,
to change or sell animals and products of the land. Just a very toiling
physical activity allows to lose the energy of this dish (that was
served at least twice for each customer).
The
soups are ancient dishes: only durino the last two centuries the dry
dishes get widespread. Even the rice was left so soft that we would
define it a soup. The stuffed pasta, the corn flour, etc. were always
prepared in soups. These soups always consisted in vegetables, cereals (like
barley, wheat, rice, corn), pulse vegetables and poor meat or animal fat.
That’s why that we can say that these dishes were really complete.
Preparation: cut the meat and boil in salted water with 80 gr. Of oil.
Add the chickpeas and after 30 minutes the beans and the peas; after
other 30 minutes the dry peas, the potatoes, the salad, the cabbage and
a carrot, all roughly minced.
After some 3 or 4 hours of slow cooking in a clay pot, add the final
beat prepared as follows: mince the bacon and the lard and add the
minced vegetables with the tastes tied together.
Add
oil (60 gr.) and when the fry is ready, well gilden and not yet brown,
pour it in the soup.
Serve with toasted bread slices with garlic, pepper, parmesan and oil of
olive, everything on its own so as to allow everyone to season at his
ease.
Special Thanks
Edizioni So.G.Ed srl " Il Piccolo"
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