One idea that came out of the Gruntvig funded week of study at the convento Bolsena was that our own personal culinary memories can have great power and that they should be shared. The participants in the workshop had come from all over Europe, some via Iran and Canada, and on the first day each told the others about a food related object that had great meaning for them. Items varied from a pastry cutter used in making scones that had been sold to help fund overseas research trips; a stick utilised as a whisk in the East Indies; berberis berries that evoked memories and tastes of home. As an extension of this exercise, and keeping in mind the 'food' theme of the workshop, this page will give us the opportunity to record and share a recipe that evokes a particular memory.
As an extension of the idea and, stimulated by the creation of gnocchi using just potatoes and flour, the idea to record our own recipes, using the same ingredients, arose. So please, if you have a particular recipe you would like to share post it here together with a few words about the memories/meanings it evokes in you.
As a start here is Enzo's recipe for Chestnut and Chickpea Soup, given to him by his Grandmother and eaten by us for lunch in the last of the October sunshine the day before we all left Bolsena. He gave me no quantities, as with much of the food we have helped prepare, the ingredients are what is available, seasonal and nutritious. Quantities are dictated by what is available and what the food requires. Remember the pasta. We asked "how long do you leave it to dry before cutting into shapes?" The answer was "until it is ready". When asking how much flour to add to the potato for the gnocchi we were told "as much as you need". With Enzo's soup the same rules apply. You add the quantities you want to end up with the soup you require! If anyone took a photograph of the soup perhaps they would add it to this page.
Enzo's Grandmother's Chick Pea and Chestnut Soup - Minestre de ceci e castagne
Chick peas, soaked in fresh cold water over night.
Cook the chick peas in water that has a 'wand' of rosemary. Enzo had tied his rosemary in a bundle with string so that the individual leaves did not join the soup but it could all be removed. Bring them to the boil and simmer gently until just cooked. Depending on the age of the chick peas this may take as long as a couple of hours.
While the chick peas are cooking boil the chestnuts in water with a few bay leaves for 10 to 20 minutes. This will depend on the age and quality of the chestnuts. You will need to sample a few while cooking to determine if they are ready!. Chestnuts are also easier to peel while they are still hot.
Make a soffrito of finely chopped onion, garlic, carrot and celery and fry gently in good olive oil until soft.
When your chickpeas are cooked drain them and put them with the soffrito and chestnuts. You will need to add a little water. Mash or blend until it is the texture you require. More water can be added until the soup is the texture you like. Season.
Serve with a sprinkling of grated parmesan.
Enzo told us about the recipe in his usual wonderfully flamboyant way but he also added that there was a secret ingredient; his grandmother's secret, and he certainly wasn't going to reveal it!
I hope that we will all try to make this simple soup and that it evokes memories of Bolsena and our rewarding time there.
(Damiano makes a similar soup but he includes a little tomato in the soffrito - don't tell Enzo!).
Sophisticates will remove a cup or two of the mix before it is blended, then make a smooth puree with the the rest of the mix. You can stir in your lightly crushed, reserved mix before serving so that you have a smooth soup with a little texture. Before serving sprinkle with parmesan and a generous swirl of truffle oil. This simple country dish is then transformed into a soup for the best restaurants. I think the Bolsena version suits me better!
