Mesciua recipe: Ligurian bean soup

There mesciua or mes-ciüa this bean and salt soupspecific to the field seasoning. The term Mesciua means mixing and descent, apparently referencing collection wives created god legumes and cereals it fell from the sacks the men were emptying at the port. They combined whatever they could gather soups hot and tasty. The cooking of the ingredients is done separately, as each has a different cooking process and is only mixed at the end to add more flavor to the soup. It is important to add salt if not almost at the end of cooking, otherwise the risk is not only to slow down the times, but also to harden the shell of the beans. With sage e the rosemary you can add one clove of garlic flavor enhancer.

Ingredients for 4 people

Mesciua preparation

  1. Soak the chickpeas and cannellini beans separately in cold water the night before, rinse well the next day and place in two different casseroles. Cover the peas with plenty of cold, unsalted water and add a sprig of rosemary and a sprig of sage. Cook for 90 minutes, drain if necessary. Add salt only at the end of cooking.

  2. Wash the cannellini beans and boil them in unsalted water with sage and rosemary for about an hour. Add salt only at the end of cooking.

  3. Boil in salted water until al dente, then drain and combine the ingredients in the pea stew. Cook for another 10 minutes, adding more boiling water if necessary. Sprinkle with salt and serve on plates. Drizzle with a little oil and pepper.

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