Ricette del Salento

Legume soup
Soak the chickpeas and beans first, cook them in the saucepan full of cold water “sutta lu fuecu”, that means on the fireplace. Add warm water during cooking because the legumes must be covered. Halfway through cooking add celery, tomatoes, laurel, onion and salt. At the same time, wash the country vegetables and boil them separately. After cooking, add the vegetables and finally the stale bread.

You cook everything for ten minutes and you serve in little cups of earthenware.

Tagliare un arancio a spicchi e metterli in acqua tiepida per togliere l'amaro dell'agrume.
Toglierli poi dall'acqua e condirli con olio e sale, gustandoli con pane fresco.