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Cream of cicerchia beans and Nieddittas wrapped in raw ham.

Cream of cicerchia beans and Nieddittas wrapped in raw ham.

Serves 4.

  • 10 g fennel
  • 5 g parsley
  • 20 g extra virgin olive oil
  • 0,5 g bicarbonate of soda
  • 2 onions
  • 20 g lard
  • 1 bay leaf
  • Garlic
  • 1 kg cicerchia beans
  • 8 slices raw ham
  • 8 Nieddittas


Blanch fennel and parsley in boiling water for a minute, cool and add olive oil and baking soda. Blend and sift through strainer.

Soak the cicerchia beans overnight, then peel the following day. Lightly fry the onion, lard and bay leaf in a pan, then add peeled cicerchia beans. Add water and cook for two hours, salt to taste, then blend and sift.

Clean and open the Nieddittas, wrap them in raw ham and place in the cicerchia bean soup with fennel oil.




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