The ciavarro from Ripatransone is a typical legume and cereal soup from the town of Ripatransone, a place in the province of Ascoli Piceno and a few kilometers from my home. Originally, ciavarro was made on May 1st with the remains of provisions stored in the pantries during the winter season, as was done with the virtù teramane. To make the ciavarro, legumes, cereals, various herbs, and smoked bacon (or pork rind) are used.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.1 oz pearl barley
- 2.1 oz pearl farro
- 2.1 oz chickpeas
- 2.1 oz peas
- 2.1 oz borlotti beans
- 2.1 oz cannellini beans
- 2.1 oz lentils
- 5.3 oz peeled tomatoes
- 5.3 oz smoked bacon (or pork rind)
- 1 clove garlic
- 2 leaves bay leaf
- 1 sprig rosemary
- 1 onion
- to taste extra virgin olive oil
- to taste salt
Preparation
To make the ciavarro, soak the legumes overnight, or for at least 6/8 hours. After the time has passed, drain the legumes and rinse them under running water.
Boil the legumes in a large pot with plenty of lightly salted water: add the legumes gradually, based on their cooking times.
In a pan, pour a drizzle of extra virgin olive oil, put it on low heat and let the chopped onion and garlic clove wilt.
Add the diced bacon and let it brown together with the garlic and onion.
Add the peeled tomatoes, bay leaf, and rosemary and let it cook on low heat for 10/15 minutes.
When the legumes are cooked, drain them and pour them into the pan with the tomato and bacon.
Add a couple of ladles of hot water and cook for another ten minutes, or until the desired consistency is reached. Adjust the salt at the end of cooking.
Serve the ciavarro hot with slices of toasted bread. Enjoy your meal!
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