Minestra di ceci e “pennerelli”

Name: Minestra di ceci e “pennerelli” (Soup of chickpeas and nervetti)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 1 carrot; salt; 5 ounces (150 g) tomato purée; 1 pound (450 g) dried chickpeas, soaked and ready to cook; 11 ounces (300 g) beef nervetti; 1 beef steak bone; 1 small white onion; 1 small celery rib

Soup of chickpeas and nervetti

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

From the Roman Jewish tradition. Pennerelli is dialect for nervetti.

Ingredients

11 ounces (300 g) beef nervetti
1 beef steak bone

Europe
Italy
Starter
Mediterranean
Soup
Gluten-free

Method

Clean the nervetti carefully, put them and the bone in a pot with 6 cups (1.5 liters) water, and bring to a boil. When the water comes to a boil, skim any scum and impurities from the surface and ad