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Mescciûa Mussel Soup

  • First Courses


  • cannellini bean
  • chickpea
  • spelt
  • extra virgin olive oil
  • black pepper, freshly ground
  • grated Pecorino cheese


The evening before, put the chickpeas, beans and spelt to soak in cold water in three different pans. It is a good idea to put a pinch of baking soda in with the chickpeas and beans to make them tenderer. After at least 12 hours soaking, cook the chickpeas, beans and spelt separately, since they have different cooking times. At the end, drain and unite them in one tureen together with a little cooking liquid. Add oil with an abundant twist of pepper. Serve piping hot, to taste, with the addition of unseasoned Pecorino.