|Posted by William Abruzzo on July 14, 2015 at 9:40 PM|
Pure di Ceci con Limone (Chick Pea Puree with Lemon)
This week's recipe takes us to the region of Lazio, where the locals add vibrant flavor to their regional cuisine by adding a touch of acidity. Here, a squeeze of lemon or high quality red wine vinegar is added to meats and grilled vegetables. Fresh lemon and egg yolks are the unexpected touches that add bright flavor and richness to this soup. It is a creation of my very own, inspired by the inventive use of these two ingredients in the traditional Roman preparation for lamb, called “Abbacchio Brodettato”. It is a dish that is sure to be found on the table in every Roman home at Eastertime. In Italian, “brodettare” means to thicken a soup or sauce into a stew, and in the famous Roman preparation for lamb, this is done using egg yolks and lemon. That being said, I am always looking for inventive ways to apply traditional Italian cooking techniques or to recreate traditional recipes. So I thought, “Why not add egg yolks and lemon to a simple chick pea puree?” The result of my endeavor was bold and delicious! Proud Roman chefs and traditional home cooks from the countryside of Lazio would certainly approve!
Chicken Broth 3 quarts
Chick Peas 5 cans (16 ounces each)
Eggs 10 extra large
Olive Oil to drizzle
Garlic 5 cloves
Black Pepper to taste
Salt to taste
Puree the chick peas and garlic in a food processor with a splash of the broth and a few drizzles of olive oil until smooth and creamy. Separate the egg yolks from the whites. Whisk the egg yolks into the broth and set it on a medium low burner. When the broth simmers, add the juice of 3 lemons, whisk in the chick pea puree, and season with salt and black pepper. Let the soup simmer on a low burner for 10 minutes. Adjust the level of acidity to your liking by adding some or all of the juice of the remaining lemon. Serve hot. Serves 4 adults.
Categories: Appetizers, Snacks, Soups, and Salads