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Cicerchie - Cicerchia Peas
Produced By: La Valletta
in Umbria, Italy
Cicerchia (Lathyrus sativus), also known as a grass pea or chickling pea, is an ancient legume that was once a common peasant food in central and southern Italy. Nearly forgotten, they are now experiencing a revival fueled by renewed interest in heirloom legumes and traditional dishes. Grown in Colfiorito, a magnificent plateau nestled in the heart of the Umbria-Marche Apennines, the legumes thrive at an elevation between 800 to 1000 meters above sea level in a terroir naturally rich in organic matter. The cicerchie are vine-dried and harvested between June and July.
Cicerchie have a peculiar appearance, square and flat in shape with a creamy color. A tender skin gives way to a delicious grassy flavor, reminiscent of chickpeas and lentils. The dried legumes must be soaked for 12 hours or overnight, then simmered in water with aromatics until evenly cooked with a firm, yet creamy texture (about two hours). Follow our founder Rolando's instructions for how to prepare slow-cooked beans. Cicerchie can be used for soups, salads, and bruschetta.
When it comes to preparing cicerchie, simplicity reigns supreme. Flavor them with just extra virgin olive oil and aromatic herbs, to exalt their characteristic flavor. For a traditional Umbrian dish, La Valletta recommends blending cooked cicerchie into a smooth crema and topping crostini. Or serve the silky purée as a side dish with braised lamb shanks. Cicerchie are a natural match with many Masseria Mirogallo products from Basilicata such as Cruschi Peppers—try making Mixed Winter Greens and Beans from AUTENTICO (page 79) with cicerchie instead of white beans.
Product Code
50223
Unit Size
400 gr/14.1 oz
Unit/Case
12
Case Weight
4.9 kg/11 lb
Unit Price
**
Case Price
**
UPC Code
7-93232-50223-6
Cicerchia (Lathyrus sativus), also known as a grass pea or chickling pea, is an ancient legume that was once a common peasant food in central and southern Italy. Nearly forgotten, they are now experiencing a revival fueled by renewed interest in heirloom legumes and traditional dishes. Grown in Colfiorito, a magnificent plateau nestled in the heart of the Umbria-Marche Apennines, the legumes thrive at an elevation between 800 to 1000 meters above sea level in a terroir naturally rich in organic matter. The cicerchie are vine-dried and harvested between June and July.
Cicerchie have a peculiar appearance, square and flat in shape with a creamy color. A tender skin gives way to a delicious grassy flavor, reminiscent of chickpeas and lentils. The dried legumes must be soaked for 12 hours or overnight, then simmered in water with aromatics until evenly cooked with a firm, yet creamy texture (about two hours). Follow our founder Rolando's instructions for how to prepare slow-cooked beans. Cicerchie can be used for soups, salads, and bruschetta.
When it comes to preparing cicerchie, simplicity reigns supreme. Flavor them with just extra virgin olive oil and aromatic herbs, to exalt their characteristic flavor. For a traditional Umbrian dish, La Valletta recommends blending cooked cicerchie into a smooth crema and topping crostini. Or serve the silky purée as a side dish with braised lamb shanks. Cicerchie are a natural match with many Masseria Mirogallo products from Basilicata such as Cruschi Peppers—try making Mixed Winter Greens and Beans from AUTENTICO (page 79) with cicerchie instead of white beans.
