Minestra di ceci

Chickpeas soup (6 portions)


1 yellow onion, thinly chopped
1 carrot thinly chopped
1 celery chopped
1 garlic chopped
3 spoons olive oil
300g chickpeas, put in the water at least 4 hours
2 liter broth
4 tomatoes, peeled and chopped
salt and pepper
500g spinach


Leave the chopped vegetables to rest in the oil. Add the drained chickpeas, broth and tomatoes and put on fire for about 1 hour or until the chickpeas are cooked inside. Add salt and pepper when vegetables have begun to soften. Wash spinach and throw the hard stems. Place spinach in the soup and cook for several minutes until they are tender.

Quaglie al risotto

Quail with rice (4 portions)


8 quails
salt, fresh grated pepper
3 spoons butter or margarin
1 spoon fresh thyme
2 laurel leaves
1 1/4 dl dry white wine
2 1/2 dl chicken
3 1/2 dl rice
8 thin slices pork steaks (ca 100 g.)
4 fresh grated parmesan cheese


Wash quickly quails and then dry them. Take off their wombs. Trash carefully every feather using in case tweezers.
Put salt and pepper. Warm up 1 spoon butter in a pot. Brown quails slowly on both sides. Add thyme and laurel, then wine and broth. Simmer at low temperature about 1 hour with a lid on the pot.
Cook salted water, put the rice in and let it cook, checking the time on the package. Steak the pork slices to crispness in a pan. Take the rice out of water and drain it, mix with the rest of butter and the cheese.
Place warm butter over together with quails and pork steak slices. Flavour with sauce and the serve.