Zuppa della Vigilia di Natale

Ingredients

• 150 g di ceci
• 200 g di castagne fresche
• 2 foglie di alloro
• 1 cipolla
• 40 g de lardo o pancetta
• 1 noce di burro
• 1 carota
• 1 costa di sedano
• 1 spicchio d'aglio
• 1 mestolino di salsa di pelati
• 4-6 fette di pane casereccio
• olio d'oliva
• sale e pepe

Method

1. Soak chickpeas 24 hours in cold water; drain; put into a sauce pan and cover with fresh water, unsalted.
2. Add minced onion, carrot, and celery and bay leaves.
3. Cover and cook fully, for at least 2 hours.
4. Roast the chestnuts. Shell and peel and add to chickpeas once they have cooked.
5. Mince the pancella. Brown it softly in a small pan with the butter and the peeled garlic (whole). When the garlic begins to color, turn off the heat.
6. Omitting the garlic, mix the sauce into the pancetta and keep warm.
7. When the chickpeas are cooked, season with the sauce and divide in the soup bowls (with slices of toasted bread)

Source

Emilia Valli, La cucina umbra: In 300 ricette tradizionali (Roma: Newton & Compton Editori, 2003) ISBN 8882898970.