17 daysto gountil springtime, but inSouth Tyrol it is still snowing!

It snowed yesterday and for the joy of skiing lovers and winter sports addicts another white sprinkling is foreseen for next weekend.

Mancano solo17 giorni a primavera, main Alto Adige nevicaancora!

E’ nevicato ieri e, per la gioia degli appassionati di montagnae sport invernali, è prevista una bella spruzzata bianca anche per il prossimo weekend.

Therefore, I’d like to propose mypulses and chestnuts souprecipe tokeep your heart and belly warm during these last freezing cold nightsuntil good weather will fill up our tables with early fruits and vegetables.

Perciò vorrei proporre la miazuppa di legumi e castagne, pertenere bene al caldo il vostro cuore e il vostro pancinodurante queste ultime fredde notti, prima che il bel tempo riempia le nostre tavole di primizie.

Pulsesare a precious food product rich in protein, minerals and fibre, and low in fat. Perfect as a substitute to replace meat in vegetarian diet, beans are also tasty, easy to store and available in an incredibly wide range of species.Chestnuts, in spite of other culinary nuts, contain vitamin C and have very little protein and fat, their calories coming mainly from carbohydrates. Contain no gluten, but a small percentage of various sugars. For this reason, this soup represents awholesome and smart dinner course.

I legumisono un prezioso alimento ricco di proteine, minerali e fibre, e povero di grazzi. Perfetti come sostituto della carne nelle diete vegetariane, sono tra l’altro gustosi, facili da conservare e disponibili in moltissime varietà.Le castagne, rispetto agli altri tipi di noci edibili, contengono vitamina C, ma pochi grassi e proteine (le loro calorie provengono infatti principalmente da carboidrati). Non contengono glutine, ma una piccola percentuale di diversi tipi di zuccheri. Per questo motivo, questa zuppa può diventareun’ottima cena genuinae intelligente.

Moreover, dried seeds and fruits have always beenpart of the Italian and Alpine culinary tradition. Bear in mind thatthis recipe could be the same as 200 years ago…

During summer farmers used to desiccate in the sun their products in order to stock up for tough times. During wintertime, pulses soups were a poor, yet fundamental source of proteins. Furthermore, bakers and mothers added trail mixes to bread dough obtaining energetic and rich loaves.

I always think thatAndreas Hofer(South Tyrolean innkeeper and famous patriot against the French and Bavarian occupation forces in 18th century)could have been eating exactly the same dish!

Inoltre, legumi e frutta secca sono da sempre parte dellatradizione gastronomica italiana e alpina. Tenete presente chequesta ricetta potrebbe esserela stessa di 200 anni fa…

Durante l’estate i contadini erano soliti essiccare i loro prodotti al sole e farne provviste per i tempi più duri. Durante l’inverno, le zuppe di legumi erano una fonte di proteine povera, ma fondamentale. Perdipiù, panettieri e mamme aggiungevano frutta secca e noci variegate all’impasto del pane per ottenere pagnotte più ricche ed energetiche.

Penso sempre cheAndreas Hofer(oste e famoso patriota sudtirolese durante l’occupazione francese e bavarese del 18°secolo)avrebbe potuto mangiare esattamente la stessa zuppa!

Ingredients (serves 4)

350 gr. of organic pulses and dried chestnuts mix

2 lt. of warm vegetable broth

Extra virgin olive oil

Chopped sauté mix (onion, garlic, celery and carrot)

1 slice of South Tyrolean speck with quality seal

Salt and pepper

1/2 glass of white wine

Rosemary, sage, bay leaves and juniper berries

South Tyrolean pasture cheese with quality seal

Ingredienti per 4 persone

350 gr. di legumi e castagne secche biologici

2 lt. di brodo vegetale caldo

Olio extravergine di oliva

Misto per soffritto tritato fresco (cipolla, aglio, sedano e carota)

1 fetta di speck Alto Adige con marchio di qualità

Sale e pepe

1/2 bicchiere di vino bianco

Rosmarino, salvia, alloro e bacche di ginepro

Formaggio di malga Alto Adige con marchio di qualità

Procedure:

Soak the pulses and chestnuts mix in abundant clear water for 8-12 hours, then drain and rinse well.

Brown with oil the sauté mix in a pot, add the chopped speck, simmer with white wine until reduced and stew for a few minutes.

Stir in aromatic herbs, pulses and chestnuts and hot broth.

Bring to the boil, cook for 40 minutes at low flame, keeping the lid on the pot and stirring now and then.

Salt and season as desired.

Let rest for 10 minutes and then serve with a spoon of grated pasture cheese.

Procedimento:

Mettere a mollo in abbontante acqua fresca i legumi e le castagne per 8-12 ore, poi scolare e sciacquare bene.

Soffriggere le verdure nell’olio in una pentola, aggiungere lo speck a dadini, sfumare col vino e rosolare per alcuni minuti.

Aggiungere le erbe aromatiche, i legumi e le castagne, e il brodo caldo.

Portare a bollore e cuocere per 40 minuti a fuoco basso col coperchio, mescolando di tanto in tanto.

Aggiustare di sale e pepe secondo il gusto.

Lasciare riposare 10 minuti e servire con un cucchiaio di formaggio di malga grattuggiato.

My tips:

I miei suggerimenti:

Wine pairing:

The soup is aromatic and a little sweet: I would suggest a full-bodied, extract-rich and flowery scentedAlto Adige Pinot Grigio, or a spicy, rich in aromas and fruity scentedAlto Adige Kerner. Which one do you love best?

Abbinamento col vino:

La zuppa è aromatica e tendente al dolce: suggerirei unAlto Adige Pinot Grigio,di buon corpo, ricco di estratti e dal sentore floreale, oppureun Alto Adige Kerner,speziato e ricco di aromi fruttati. Quale preferite?

More inspirationfor soup recipes? Discover my traditionalGerstsuppeHERE!

Avete bisognoaltre idee per cucinare zuppe? Scoprite la miaZuppa d’orzotradizionaleQUI!

The MTW January Contest expired, proclaimingtwo winners!

I will soon review their web pages as a prize for guessing right some of my new foodie tools.

So nowit’s time to revealwhat foodie presents did I find under my Christmas tree… Curious?

As I told you before, I think that recieving perfumed soaps, woollen socks, pad covers or make-up stuff as a gift is nice, but I am not really that type.

I’m a foodie inside, so friends knowing me well do know how tolight a twinkle in my eyesand enrich my cooking gear!

It’s not so difficult, after all, sinceI like food, designandcreativity.

Last yearI gotdelicacies, wine bottles and special treats.This timefriends and relatives decided to boost my cooking passion and wrapped for meamusing and helpful design pieces. I will think of them every day, by handling these objects while preparing and serving my food creations.

Cool idea, isn’t it?

Herethe shots ofmy favourite new fashionable tools!

Heart shaped silicone egg mold(byTiger):

So girly and helpful! I tried it straight next day for a champion breakfast with by boyfriend. Gives the egg a perfect heart shape, doesn’t stick at all and is really easy to wash.

Heat-resistant pot pad(byTiger)

I have never enough when I’m cooking… since avoids burning or scratching my countertop. I think I am even going to use as a funny and definitelyhotcentrepiece for my posse dinners!

French designed coffee cups(byLes Artistes Paris)

Elegant white ceramic and tactile textured silicone, for a sophisticated coffee time with my guests! The ritual becomes an fully involving experience, bracing for nose and taste, pleasing to the touch.

Personalized shot glasses(byAtelier Lune)

Decorated by local craftsmen and carved with our names at the Bolzano Christmas Market, these glasses are the ideal shots for a South Tyrolean Grappa tasting. We will use very soon…

Variation on the theme…Handcrafted fork ring(byLamù Jwl)

I know it’s not really for cooking. But it will become my stylish way to bring with me and show the world my passion for taste and pans every day!

Thank youSam, Erika, Andrea, DoroteaandTommasofor these fitting and inspired giftsI really cherish!

A hint for next year…I am going to have gourmet experiences gift certificates on my wishlist :-)

And what about you?What did you receive as agift for Christmas?

I am curious about YOUR recently acquired items.

Leave me your comments here, I’d love to know!