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Legumes
Legumes, which used to be the staple food of
much of the population of the Montagna
Fiorentina, are once again protagonists at
the table after a period of eclipse.
The traditional pot that the farmers would
keep on their wood-fired stoves, filling it
with a different legume every day, for
example chick peas, beans, or lentils, was
forgotten when the people went to work in
the factories and their daily rhythms
changed. In the past, in the territory of
the Montagna Fiorentina, beans and chickpeas
took the place of meat more of necessity
than desire, and their use guaranteed that
the population enjoyed a nutritionally sound
diet.
It was the custom to use legumes, either
whole or pureed, in soups, and also to serve
them with baccalà, which was either boiled
or grilled.
PINK CHICKPEAS
Among the old strains of chickpeas
traditionally grown in the hills around
Florence and the Commune of Reggello, the
pink chickpea is the finest, thanks to its
unique flavors and aromas. After years of
research, several farmers have succeeded in
identifying the strain that has the best
nutritional and organoleptic characteristics,
and gives off those classic aromas that
chickpeas release as they're cooked.
Flavorful but not overly pungent, enveloping
without being overly creamy, it's unique. It
would be wasted in a pureed soup, but is
perfect in a hearty zuppa, along side pasta,
meats, and vegetables, or simply boiled and
served as is, seasoned with a thin stream of
extravirgin olive oil.
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