“L’Imbrecciata”

2 comments

This is a traditional Italian recipe (some say comes from Marche, some others from Umbria, but certainly more “authorships” will pop out!), which I tasted during a village food fair. It conquered me after the first taste for its flavour and aroma, and I wanted to try to reproduce it immediately.
It’s a very filling dish!

Ingredients:
200 gr of chickling peas
200 gr of chickpeas
200 gr of spelt
8 tablespoons of olive oil
4 tablespoons of lemon juice
6 tablespoons of balsamic vinegar
2 tablespoons of chopped parsley
2 tablespoons of chopped oregano
4 tablespoons of minced red onion
1 pinch of pepper
┬Ż teaspoon salt

Method:
After soaking the legumes overnight, boil separately chickling peas, chickpeas and barley, accordingly to the directions on the package until you reach the desired consistency. Be careful not to overcook them, because it’s still a legume salad and they must remain nice and firm!
In my case, I cooked the chickpeas for a couple of hours; the chickling peas for 1 hour and a half (then I removed the outer skins… I know it’s boring but takes just ten minutes more …); as for the spelt, I boiled it for 10 minutes in boiling water, after washing and soaking it for a while. Then, I drained, let them cool, and season them in a bowl with an aromatic vinaigrette made of all the remaining ingredients. If you can, let the salad rest for a few hours, to season it better. Doses seemed abundant, but three hungry mouths, fond of vegetables, have polished it all off! I’m sure the next day would have been even better, but it lasted just a few hours, so I’m not sure! Maybe if you try it you’ll let me know!

Chef: CucinoinCina from VeganBlog

  1. wendy 7 October 2011 at 06:03

    name’s quite curious – and the taste must be very intriguing! I want to try it thanks.


  2. EleonoraNW3 8 October 2011 at 20:31
    EleonoraNW3

    never tasted chickling peas, now I’m quite curiuos! I like your photos too



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