It is a typical Umbrian soup with a large amount of cereals and legumes. Ideal and very welcome, then, at the first frosts.
The list of ingredients is a hymn to agriculture especially that of the northern part of the region, not a rugged landscape, but a succession of rounded ridges separated by valleys, with plateaus that open up among beech woods, offering the most frugal crops such as lentils and chickpeas, or as emmer wheat, that at this altitude is of variety 'durum', particularly rustic. An extreme agriculture, in fact, 'organic' , not very profitable in terms of quantity, but of unsurpassed results for health and concentration of flavor, thanks to the limited exploitation of the soil and the extreme temperature changes that are a deterrent to pests and weeds.
The ingredients list includes the most typical varieties of corn, but others may be added, such as roveja, legume of ancient history, nowa confined to the high mountains.
Ingredients for 8 people:
- 100 gr of potatoes
- 100 gr of beans
- 100 gr of lentils
- 100 gr of corn
- 100 gr of chickpeas
- 100 gr of wheat
- 100 gr of barley
- 100 gr of emmer wheat
- 100 grams of grass pea
- 1 small onion
- 1 rib of celery
- 1 carrot
- 4 peeled tomatoes
- 3 tablespoons pf extra virgin olive oil DOP Umbria
- 5/6 small cubes of bread per person
The night before, soak dried vegetables and cereal grains in separate containers (beans and corn are the ones that take longer to soften, while the grain takes less). The next morning, boil the vegetables and cereals in two different pots, respecting the different cooking times.
In a very large saucepan, lightly fry the onion sliced very finely in olive oil and a bit of water, then add celery, carrots and peeled tomatoes. At half cooking, add the peeled potatoes. When they are almost cooked, add all the vegetables and cereals, salt and continue cooking over low heat and cover for 20 minutes.
The 'imbrecciata' should be served piping hot with the addition of toasted croutons and a tablespoon of extra virgin olive oil.