Soup of cicerchie and fennel (Zuppa di cicerchie e finocchio) from Fagioli: The Bean Cuisine of Italy by Judith Barrett

  • rustic bread
  • red onions
  • Show all ingredients...

  • EYB Comments

    Can substitute chickpeas for cicerchie. The bread should be day-old. Requires 8 hours preparation time for the beans.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chickpeas for cicerchie. The bread should be day-old. Requires 8 hours preparation time for the beans.

  • jdjd99 on March 07, 2021

    Any Rancho Gordo bean club members out there? I made this with my cicerchie beans and it is outstanding. Easy to make and really highlights the beans. It’s a keeper.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.