Mesciua with corn
Instructions
Assembled in a casserole the cooked chickpeas, cooked beans and corn, cover it with a litre and a half of water, add salt and boil for 25 minutes to fire.
Let stand a few minutes, pour the soup into a tureen, sprinkle fresh black pepper and serve.
Each diner condirà their soup with good olive oil and possibly with other pepper and salt.
Ingredients and dosing for 4 persons
- 200 g of canned cannellini beans
- 350 g of corn flour
- 200 g of canned chickpeas
- Olive oil
- Salt
- Pepper