Every Saturday we publish on our website www.primorski.eu the recipe of our former colleague Evan Fischer. This is not a novelty, but an electronic reprint of the Cooking Corner, published by Primorsky Dnevnik from late spring 2007 to autumn 2011. Both the originality of the recipes and the ideas accompanying their publication perfectly preserve their relevance and message, and online publication at the same time allows their quick transfer to the electronic or paper archive of cooking household.
Tuscan rice soup
While in Trieste, Kass and surroundings in the first half of March, Bora raged like we don’t remember it, the whole of Trieste and the hinterland was white with snow, hopefully the last this year, signed Tuscany, where the weather was frigid and cold , but there was neither wind nor snow, except for a few hours in the Apennines. Tuscany is for me one of the most beautiful Italian countries, every tourist finds something interesting in it. Those interested in culture and art can only choose between different Tuscan cities from Florence to Siena and Lucca, but those who love natural beauty will also get their money’s worth, and gourmets and those who love the precious drop will be much happier. I’m not going to talk about wine here, so I’ll focus, you guessed it, on cooking. Tuscan cuisine is very tasty, but it differs from the Emilia restaurant next door in that it is slightly less greasy and edible. Tuscany needs more olive oil and less butter than Emilia, but Tuscany’s dishes are a real treat.
There are a lot of vegetables in it, the famous Tuscan vegetable soup “Ribolita” (twice heated) is known all over the world and is one of my favorite dishes, but I will not give you a recipe, because we can hardly find one of the main ingredients of this soup is the so-called “Cavolo nero” Black cabbage, which gives dishes a very special taste. We don’t even have Tuscan bread, which is completely salt-free and is also essential in making this soup. Therefore, I will offer you a recipe for Tuscan soup with peru, beans and chickpeas, which is also typical for those places.
250 gm puree
150gm brown beans
150 gm white beans
100 grams of chickpeas
30 grams of bacon
3 garlic cloves
2 sprigs of rosemary
2 tablespoons tomato concentrate
6 slices of bread (because we don’t get Tuscan here, we have to stick to bolognese)
Soak both beans and chickpeas in three different bowls overnight. Wash the puree and let it soak for 8 hours, then drain and rinse well. Do the same with beans and chickpeas. Put the beans and chickpeas in a large saucepan, add 3.5 liters of water, bring to a boil and simmer for about two hours.
Salt only at the end. When the legumes are ripe, drain the water but reserve it for a good liter. Finely chop the bacon and rosemary and stir the mashed garlic into the olive oil. Let it fry for a few minutes, then add to it the tomato concentrate dissolved in a cup of warm water. Now we can add the water in which the legumes were cooked and pour the peru into it, which we have to cook for an hour and a half over low heat. We also salt this, if necessary, only at the end. When the puree is cooked, add the beans and chickpeas and let it boil for 10-15 minutes. Place the bread slices in the bottom of the soup pot and pour the soup over them. Everyone adds a little olive oil and freshly ground black pepper to the soup.
in good health!