Chickpea and calamari soup- Chef Vito Mollica - Four Seasons Hotel, Florence


Chickpea soup with squid and pig feet

- 300g chickpeas
- 60g celery
- 60g carrots
- 50g onion
- 100 gr Tuscan extra virgin olive oil IGP
- 1 sprig of rosemary
- 2 sage leaves
- Salt and pepper

Ingredients for the acidified broth :
- 1 stalk of celery
- 1 onion
- 1 fennel
- 1 lemon
- 10 grains of black pepper
- 50 ml White vinegar
- 1 liter of water
- 100gr squid
- 10g parsley
- 2 pig feet
- 30g of carrots cut into small cubes
- 30g of celery cut into small cubes
- 30g of white onion cut into small cubes

Preparation In a large pot , add the chickpeas, celery, onion, and carrot, cover with plenty of water. Simmer until the chickpeas become soft. Drain everything and put the chickpeas into a blender slowly adding its cooking water, until creamy. In a small frying pan, add 50g of Tuscany olive oil IGP with the rosemary and sage and fry for about 1 minute . Add the aromatized oil to the cream and emulsify everything with the remaining 50g of Tuscany olive oil IGP "raw".

Acidulated broth: put all the ingredients into a saucepan and boil for 30 minutes and then let it rest for 30 minutes, and strain. Carefully clean the squid, and dip into the hot broth for about a minute. Drain and season with a pinch of salt, pepper and finely chopped parsley. Thoroughly clean the pig feet, and let them Simmer for 2 hours. Peel and cut them into cubes, add the blanched vegetable cubes, and fry altogether for a few minutes with Tuscany olive oil IGP.


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