Ciavarro
Instructions
Soak for 24 hours legumes and cereals.
Drain them, put them in cold water and cook in a clay pot, starting with chickling and unite, at intervals of 30 minutes: chick peas, barley, corn/maize, beans of 2 kinds, beans, field beans, lentils, joining as boiling salted water.
Sauté the finely sliced onion with olive oil, garlic and chilli, add tomato pulp, season and add to the soup and cook for 15 minutes.
Rest and serve.
Ingredients and dosing for 4 persons
- 50 g of lentils
- 50 g of chickpeas
- 50 g of chickling
- 50 g of maize
- 50 g of pearl barley
- 50 g of fave
- 50 g of favino
- 50 g of white beans
- 50 g of borlotti beans
- 500 g of tomato
- 1 onion
- Olive oil
- Garlic
- Salt
- Hot pepper