Ceci con Pennerelli

Chickpea and Veal Shank Soup

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

The Jews in the Roman ghetto traditionally made this soup, a quintessential example of how thriftiness can blend with culinary ingenuity. Along with the very filling chickpeas (which must soak overnight), they used nervetti, an inexpensive cartilaginous cut left after the trimming of shank bones. Nervetti make a rich, very gelatinous broth. To get the desired effect, use veal shanks, also known as osso buco, or beef shanks. They must be meaty, as you will want to be able to re