Today we are proposing a poor recipe of peasant origins: the Imbrecciata, a typical Umbrian soup composed of mixed legumes, barley, spelt and corn. According to tradition, Umbrian imbrecciata originated as a way to "recycle" leftover legumes and grains. The soup is mainly served hot, but we recommend trying it cold as well...it will amaze you!
1. Soak the legumes separately. Afterwards, again separately, put them to boil.
2. Prepare the broth with 3 liters of water, the celery, carrot and onion and let it simmer until it is reduced by half. Strain the broth and bring it to a boil.
3. Pour the farro and barley into the broth. Bring to cooking and drain when al dente, saving the broth.
4. In a pan, sauté a clove of poached garlic until golden brown along with extra virgin olive oil and chopped lardo di colonnata. Pour in the tomato sauce and cook for about 20 minutes.
5. Remove garlic and add all cooked legumes, spelt, barley, and corn. Add salt and pepper and stir.
6. Once ready, plate the Imbrecciata and serve garnishing with a drizzle of raw extra virgin olive oil.
Imbrecciata Umbra and EVO oil: a perfect combination!
Extra virgin olive oil has always been synonymous with eating well and eating healthy:
It is rich in "good" fats that help control blood cholesterol levels.
It contains antioxidant substances that fight cellular aging.
In cooking it holds high temperatures very well without altering, and is therefore suitable for sautéing.
Added raw, it gives any dish (soups in primis) an unmistakable touch of flavor.
For our Imbrecciata we used Il Casolare Organic, unfiltered, cold-pressed Extra Virgin Olive Oil from olives grown in a natural and controlled environment. The scent of freshly pressed olives and the very balanced, slightly fruity flavor make it very suitable for enhancing many types of soups.
Preparation tips for imbrecciata
There is a rule that applies to all soups, and our case is no exception: to make a good imbrecciata, you need a good soffritto! So let's go over together how to prepare a classic soffritto made with celery, carrot, garlic and onion:
Chop the sauté ingredients with a knife or half-moon: the speed of the mixer generates too much heat and risks altering the flavor.
Try to cut the ingredients the same size-that way the cooking will be even!
Cook the stir-fry over low heat in an iron or copper pan to bring the temperature up gradually.
Getting a good stir-fry, of course, was not the only useful tip to give! There are other secrets to making great soup:
If you love creamy soups, you can blend a third of the chickpeas, lentils and beans, and mix them with the rest just before serving the dish.
If you prefer a "drier" soup, once it is ready, put it to rest in the refrigerator for about 1 hour.
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