Servings:
4
Prep time:
10
Cooking time:
70
INGREDIENTS
- - 350 g of grass peas
- - 200 g of stale bread
- - 80 g of pitted olives
- - 4 tomatoes, peeled
- - 2 shallots
- - 2 cloves of garlic
- - 1 bunch of parsley
- - 3 sprigs of rosemary
- - extravirgin olive oil
- - salt
- - coarse salt
- - pepper
INSTRUCTIONS
- Drain the chicklings, rinse and boil in abundant 3 liters of water for 40 minutes, occasionally eliminating the froth that forms on the surface; add a tablespoon of salt after 30 minutes of boil.
- Prepare a mixture by chopping together the olives, parsley and garlic. Also chop the shallots and brown them in 2-3 tablespoons of oil on low heat in a saucepan with a heavy bottom or crock for a few minutes, then add the beaten and even let it fry for a while stirring constantly. Now add the peeled tomatos without seeds and coarsely chopped, cover with the lid and cook for 5 minutes.
- Add the grass peas to the pan along with 4-5 ladles of cooking water. Let simmer for 30 minutes and, if necessary, add another ladle of water. When cooked, check for salt, season with a sprinkling of pepper and a little olive oil. Serve the soup with the previously sliced bread and toast.
