Ciancianese Frascatula with "red chickpeas"

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In the winter months, when the cold knocked on the door and the home environment was heated by wood, a typical custom was to consume soup in the terracotta bowls in the morning. The preparation was important, in fact the chickpeas were cleaned (shelled) and then soaked in water for at least 24 hours. After soaking, the chickpeas were placed in a terracotta pot over low heat. For small landowners who had olive oil, they used it to enrich the flavor. The soup is special because it is brick red with a high content of anthocyanin, an excellent antioxidant. The basic seasonings are: water and chickpea flour, then: wild fennel, fava bean puree, carrots, potatoes, onions.

The products used: This recipe combines the typical red chickpea of Cianciana with other fragrant local products such as wild fennel and fava bean puree.

Who we are: San Giuseppe bakery, born in 2012, is committed to baking with ancient local grains and flours to ensure high-quality products. The continuous search for authentic flours has made them a point of reference for consumers who love genuineness.

DETAILS

Where?

San Giuseppe Bakery
Corso C. Arcuri 159, Cianciana

How much?

10€ per plate

Contacts

3515713816 Sangiuseppepanificio@hotmail.it