Zuppa di Ceci, Very Tasty

This is Zuppa di Ceci from the Antica Fattoria del Grottaione at Montenero d’Orcia. (4 helpings.)

Spot the deliberate mistake

Ingredients:
200g chick peas (the fresher and smaller the better, mine are good).
50g onion
1 rib of celery
1 clove of garlic
Best olive oil (mine or local!)
Pancetta slices (optional)


Method:

• Soak the chick peas if you are not sure of their provenance (our last harvest does not need soaking until March/April, they are fresh and small). Boil until almost tender.
• Fry the onion and celery very gently in 3 spoons (a good bottom of the pan) of GOOD e.v. olive oil (whatever you put in influences the flavour, do not skimp). Add the garlic at the last minute then add the chick peas and most of their cooking water. Season with salt and freshly ground pepper and cook for 40 minutes until cooked. Remove half the chick peas and reserve. Blend the rest with the cooking liquid (which will have reduced by a third) put back the whole chick peas and add a sprig of rosemary. Cook very gently for another ten minutes.
• Serve in hot soup plates with grilled or fried crostini (bread slices/dice) and crisped (fried or grilled) slices of pancetta (or very thin bacon if desired. At table drizzle (GENEROUSLY) with more of the best olive oil and grind on fresh pepper.