’Mbrecciata is a traditional Umbrian farmhouse dish, closely connected to the agricultural calendar and especially to the corn husking period, when families gathered to strip ears of corn from their leaves and silk. After long hours of shared work, a hearty and nourishing one-pot meal was essential. This rustic soup of mixed legumes and grains, enriched with a classic pork lard battuto, perfectly represents the deep, honest flavors of central Italian rural cuisine. Let’s see how to make it. La ’mbrecciata
La ’mbrecciata
La ’mbrecciata is a traditional Umbrian farmhouse soup made with mixed legumes and grains, originally prepared during the corn husking season. A hearty and deeply rustic one-pot meal.
Ingredients
- Dried beans 150 g
- Dried chickpeas 150 g
- Cecere peas 150 g
- Dried corn kernels 150 g
- Wheat berries 150 g
- Pork lard 80 g
- Canned peeled tomatoes 400 g
- Garlic cloves 2
- Extra virgin olive oil 3 tbsp
- Salt to taste
- Black pepper to taste
- Water as needed
Tools
- Large pot
- Knife or mezzaluna
- Cutting board
- Ladle
Instructions
- Soak all legumes and grains overnight in plenty of water.
- Drain and boil legumes and grains together in unsalted water until tender.
- Prepare the battuto by finely chopping the lard with garlic, salt and pepper until smooth.
- In a large pot sauté the battuto with olive oil and one garlic clove.
- Add crushed peeled tomatoes, salt, pepper and enough water to obtain a very thin sauce.
- Add the cooked legumes and grains.
- Simmer gently for about 30 minutes, stirring occasionally.
- Adjust seasoning and serve hot.
Nutritional values (per serving)
420 kcal
18 g
48 g
17 g
6 g
14 g
480 mg
This post is also available in: Italiano (Italian)
