{"id":8865,"date":"2021-11-29T18:50:16","date_gmt":"2021-11-29T18:50:16","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=8865"},"modified":"2023-04-03T08:50:45","modified_gmt":"2023-04-03T08:50:45","slug":"dal-cuore-ditalia-la-zuppa-di-castagne-e-cicerchie","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/dal-cuore-ditalia-la-zuppa-di-castagne-e-cicerchie\/","title":{"rendered":"From the heart of Italy, Chestnut and grass pea soup"},"content":{"rendered":"

A year later, I virtually set off again towards Rieti<\/strong> to meet with bloggers, journalists and cooking enthusiasts to discover other products of the Alta Valle del Velino<\/strong> area through the first recipe: Chestnut and grass pea soup<\/strong>.<\/p>\n

This soup is naturally gluten-free<\/strong> and the presence of pulses helps to better control the carbohydrates provided by dried chestnuts and potatoes, foods that require some attention for proper blood sugar management.<\/p>\n

The journey of flavours in the heart of Italy: Chestnut and grass pea soup<\/strong><\/span><\/h1>\n

\"zuppa<\/a><\/p>\n

The local tourism and culture project was designed by the Rieti Viterbo Chamber of Commerce<\/strong> in cooperation with the Azienda Speciale Centro Italia Rieti and is aimed at highlighting the area’s excellence. Also look at the recipes cooked last year: Amatriciana<\/a> and Pulse pasta with Rascino lentils<\/a>.<\/p>\n

The main ingredients of Chestnut and grass pea soup are two types of chestnuts and dried grass peas.<\/p>\n

The chestnuts<\/strong> of the Rieti area are Chestnuts from Antrodoco<\/strong><\/a> and Rossa del Cicolano<\/strong>, both valuable varieties that have always been linked to the economy of these areas and thus one of the main components of the diet of mountain populations along with the rich selection of pulses. In our soup, we used dried chestnuts from Atrodoco, left to soak in water for about half an hour, and partly sliced raw to add a delicious fresh scent and a crunchy touch to the preparation.<\/p>\n

The grass<\/strong> pea<\/strong> or Indian pea<\/strong> (an expression that betrays its provenance from distant lands) is a pulse whose cultivation is valuable in areas prone to drought and famine, so it ensured subsistence for farmers even in years when other products failed to bear fruit, thus important despite the difficult harvest.<\/p>\n

Grass peas have a sweet taste, similar to that of chickpeas, that easily conquers the palate, but since they grow on stony ground it is important to subject them to a careful visual inspection before putting them in the pot: restaurants in this part of Italy are often equipped with a good insurance policy to cover any expenses for a dentist’s surgery after a tasty stop at the table!<\/p>\n

So are you ready to discover the heart of Italy with another recipe? Let’s arm ourselves with pots and ingredients and cook it together.<\/p>\n

Chestnut and grass pea soup<\/strong><\/span><\/h1>\n

16.04 g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n

Ingredients for 4 servings<\/strong><\/span><\/h2>\n