Zuppa di Ceci Avantaggiata

Name: Zuppa di Ceci Avantaggiata (Chick-Pea Soup with Pancetta and Dried Wild Mushrooms)
Yield: For 4 Persons
Cuisine: Italy
Ingredients: Toasted or grilled slices crusty, country-style bread; Freshly grated parmigiano-reggiano (Parmesan) for the table; Freshly grated parmigiano-reggiano (Parmesan) for the table; Black pepper in a grinder; 3 cups Homemade Meat Broth, or 3 bouillon cubes dissolved in 3 cups water; 3 cups Homemade Meat Broth, or 3 bouillon cubes dissolved in 3 cups water; 3 cups Homemade Meat Broth, or 3 bouillon cubes dissolved in 3 cups water; Salt; 2 teaspoons tomato paste dissolved in the filtered water of the soaked mushrooms (see step 2 of the preceding recipe); 2 teaspoons tomato paste dissolved in the filtered water of the soaked mushrooms (see step 2 of the preceding recipe); ½ cup celery chopped fine; ½ cup carrot chopped fine; 2 cups chopped onion; 3 tablespoons extra virgin olive oil 2½ ounces pancetta, cut into the narrowest possible strips, about ½ cup; 3 tablespoons extra virgin olive oil 2½ ounces pancetta, cut into the narrowest possible strips, about ½ cup; 3 cups lukewarm water 19-ounce can chick-peas; 3 cups lukewarm water 19-ounce can chick-peas; 1 ounce dried porcini mushrooms

Chick-Pea Soup with Pancetta and Dried Wild Mushrooms

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

1 ounce dried porcini mushrooms
3 cups lukewarm water 19-o

Europe
Italy
Soup
Mediterranean

Method

Soak the mushrooms in the water and rinse them, as described in step 1 of the preceding recipe.
Empty the can of chick-peas with all its liquid into a bowl. Squeeze the peel off the chick-peas one by one, putting the peeled peas on a plate. When all the chick-peas have been peeled, put them back into the bowl with their o