The recipe is originally a peasant food and part of the culinary tradition of Italy and of Ciociaria in Lazio. Born in the farmhouses of Agro di Atina, it distinguishes itself for the simplicity of its ingredients, among which the DOP (Protected Designation of Origin) fagiolo cannellino (white bean) of Atina (FR) stands out.
A DOP product since 2010, the Fagiolo Cannellino of Atina dates back in ancient history: this legume has always existed in the Atina area and has been a protein source for the rural population for centuries.
Pane Mollo is a dish rich in carbohydrates, proteins and vitamins. This delicious Ciociaria soup is without doubt a “cousin” of the acqua cotta (bread soup) from Tucsia.
Ingredients (for 4 people):
8 slices of stale bread
100 g of chard
100 g of chicory
100 g of DOP fagioli cannellini of Atina
100 g of chickpeas
100 g of broad beans
100 g of lentils
50 g of pecorino
1 carrot
1 tomato
1 celery stalk
½ onion
1 hot pepper and salt to taste
EVO (Extra Virgin Olive Oil) oil
Instructions:
Put the broad beans, chickpeas, beans and lentils to soak in the water for the time needed. Wash and cut the card and chicory. Lightly fry the onion and garlic with the celery and carrot. When it becomes golden brown, add the tomato and hot pepper. When the tomato splits apart, add the broad beans, chickpeas, lentils and beans and cook for about 5 minutes. Add water and salt to taste and cover the pan with a lid, cooking over medium heat for about one hour, adding water from time to time. In an earthenware casserole, put the slices of stale bread and cover with a layer of soup. Cover again with stale bread and then with the soup and sprinkle pecorino over. Let it rest for 10 minutes and serve.