The soup with the bread underneath is one of the poor dishes of the traditional cuisine of Ciociaria; essentially linked to the rural world, to the rhythms of a simple life; it represented an important dish to be served at the table, and, if necessary, to be served to the vindicants and pilgrims on their way to sacred destinations.
For its preparation they used the vegetables that were available in the season. And still today the tradition is prepared as a goddess.
Ingredients
Ten slices of stale bread, 300 grams of chard, 300 grams of chicory, 200 of chickpeas, 200 of broad beans, 200 of lentils, one carrot, one ripe tomato, one rib of celery, half an onion, one chilli pepper, one clove of garlic, one and a half litres of water, 100 grams of grated pecorino cheese, oil and salt.
Preparation
Soak the broad beans, beans, lentils and chickpeas at least twelve hours in slightly warm water. Clean the vegetables, wash them and cut them into strips. In a saucepan sauté the sliced onion, chilli pepper and garlic clove; add the chopped vegetables, legumes, chopped celery and carrot, tomato and water. Season with salt and cook for about an hour in a covered bowl. Place a layer of bread slices in an earthenware casserole dish, cover with a layer of soup and sprinkle with pecorino cheese. Continue alternating the layers until all the ingredients have been used up. Sprinkle the surface with the cheese and let it rest at least fifteen minutes before serving.
