Bazzoffia is a vegetable soup, and the villages of Sezze and Priverno (Latina) claim to have invented it. Is a typical peasant dish still prepared only when the earth provides the necessary ingredients, in spring and summer. In the month of July, Sezze pays tribute to this dish with the traditional festival.
The more romantic call it the soup of love, whereas others consider it the soup of wayfarers, in which the seasonal products of the earth are mixed with stale bread, bearing witness to Bazzoffia’s peasant origins, where the aim is to avoid waste.
Ingredients for 4 people
300 g of fresh shelled peas
150 g of fresh shelled broad beans
4 Roman artichokes
1 head of Romaine lettuce
3 tablespoons grated pecorino cheese
8 slices of home-made stale bread
4 tablespoons extra virgin olive oil
Preparation (60 minutes)
Clean and wash the lettuce, dry and cut into strips. Clean the artichokes, remove the hardest outer leaves, cut into wedges and when they are ready, place in a container with water made acidic with lemon so that they lose their bitter taste.
Finely chop the onion and brown it in a casserole with extra virgin olive oil. Combine the artichokes, broad beans, peas and lettuce, cover with 1.5 litres of boiling water. Season with salt and pepper and simmer over low heat with the lid on until the vegetables become soft.
Crack the eggs into a bowl, and gently, without breaking them, slide them into the soup as if preparing poached eggs. Cook for 5 minutes.
Put the slices of bread in individual bowls or tureens. Place one egg on each slice with the egg lifter. Remove the saucepan from the heat and pour the boiling soup over the eggs leaving the yolk intact. Sprinkle with grated pecorino cheese, leave to sit for a few minutes and then serve.