Zuppa Cecirinella recipes

Zuppa Cecirinella


Pangaea Zuppa Cecirinella


Ingredients for 4-6 people / shopping list:


500g Zuppa Cecirinella

7 cloves of garlic

1 red onion (medium)

20 young sage leaves

1000ml of water

700ml of pureed tomatoes

Salt, pepper, paprika flakes (or beaver)

Parmesan, 8 tablespoons Ercolanetti olive oil



Wash the zuppa cecirinella in a colander well with cold water. Cut the sage leaves into narrow strips and finely chop the peeled garlic cloves. Peel the onion and cut into fine cubes. Heat the olive oil in a large pan with a high rim and lightly sweat the onions, chopped garlic and about half of the sage leaves in it. Add the zuppa cecirinella and after about 1 minute pour 700ml water and 700ml tomato strains into it. The legumes should now be covered with the liquid. Let cook for approx. 90 minutes while stirring repeatedly. Always pour in a little more water. After about half the time, add the remaining sage leaves. Season to taste with salt, pepper and the paprika flakes and serve with grated parmesan.


If your guests are already there and the soup isn't ready, just serve them the olive oil with pepper, a pinch of salt and a fresh baguette.


Good Appetite.


P.S .: You can find more soups and recipes updated regularly on www.foodsofpangea.com