Minestra dei morti (Soup of the Dead)

Name: Minestra dei morti (Soup of the Dead)
Prep time: 12 h
Cook time: 2 h
Yield: 1 serving
Ingredients: 250-300 g 1/2-3/4 lb of dried chickpeas; 500-750 g 1- 1-1/2 lbs of pork shoulder, plus a few bones if you have them, or an equivalent amount of pork ribs; 6-10 pearl onions; 2 carrots; 2 celery stalks; A sprig of rosemary; A sprig of sage; salt and pepper; freshly grated Parmesan cheese; minced parsley; pickled onions

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Prep Time
12 hrs
Cook Time
2 hrs
Course
Main Course, Soup
Cuisine
Italian

Minestra dei morti (Soup of the Dead)

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

250-300 g 1/2-3/4 lb of dried chickpeas
500-750 g 1- 1-1/2 lbs of pork shoulder, plus a few bones if you have them, or an equivalent amount of pork ribs
6-10 pearl onions trimmed and peeled
2 carrots peeled and cut into dice
2 celery stalks peeled and cut into dice
A sprig of rosemary
A sprig of sage
salt and pepper

To serve:

freshly grated Parmesan cheese
minced parsley for color (optional)

Accompany with:

pickled onions peppers, gherkins and other vegetables as you like

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Instructions

Soak the chickpeas in water overnight. Rinse out and place in a large (preferably terracotta) pot with unsalted water to cover generously and bring to a boil, skimming off any scum that rises to the top. Immediately lower the heat and let simmer gently until the chickpeas are tender, an hour or even two (or more) depending on the chickpeas (see Notes for details.)
Meanwhile, place the pork shoulder and bones in a large soup pot and enough water to cover. Add a generous pinch of salt. Bring to a simmer for a good hour, scrupulously skimming off any scum that rises to the top. Then add the vegetables, herbs and peppercorns and let simmer another hour or more, until the pork is tender and the broth has developed a rich flavor.
Using a slotted spoon, transfer the chickpeas to the soup pot with the pork and vegetables. Let everything simmer together for a good 30 minutes to let the flavors meld. If you want to add some color, stir in some minced parsley just before serving.
Serve the chickpeas with the broth as a primo piatto or first course, with freshly grated Parmesan cheese on the side for those who want it. Serve the pork as a secondo piatto or second course, accompanied by the pickled vegetables.