Minestra con la Cicerchia

Soup with Cicerchia

Low About 12 hours 4 serves
45 minutes

40' in the pot


Soup with Cicerchia


  • 300 g Monte Castello Cicerchia;
  • 300 gr. Maltagliati egg pasta;
  • 150 g ripe tomatoes;
  • 2 l broth;
  • 2 cloves of garlic;
  • A sprig of rosemary;
  • Extra virgin olive oil to taste;
  • Salt to taste;
  • Pepper to taste


    Soak the Cicerchia Monte Castello for 12 hours. In a large saucepan, fry 2 cloves of garlic and the sprig of rosemary in extra virgin olive oil. Add the peeled and seeded tomatoes and cover with a little broth until the tomatoes soften. Then add the Cicerchia, cover with broth and season with salt and pepper. Cook slowly adding more broth if necessary. When the Cicerchia is cooked, add the pasta and finish cooking. Serve the soup as soon as it is ready seasoned with a drizzle of extra virgin olive oil and a bit of pepper.

    Small reminder

    Always remember to wash the products and make a visual check before cooking them! Our selection and cleaning systems are equipped with all the machinery and technologies necessary to ensure a product free of impurities, but with a pinch of extra attention and a quick inspection of the contents you will have ensured an even more engaging and exciting culinary experience!

    Enjoy your meal!

      Back to blog