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Oretta Zanini de Vita

Minestra di ceci e “pennerelli”

Soup of chickpeas and nervetti

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Medium

Appears in
Popes, Peasants and Shepherds
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

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

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