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Cicerchie and Black Kale Soup
What beans! What character! The humble cicerchie, Lathyrus sativus, with their hearty flavor have been a character on the world food scene for thousands of years. Paleobotanists have determined that cicerchie came to ancient Rome from Greece, having first made their way from the Near East along the northern coast of the Mediterranean. The ancient Romans called the legume cicercula, and the march of the Roman legions was fueled on soup made from them. Because cicerchie grow well in high altitudes and cool climates they have traditionally played a large part in the cuisine and farming of the central and southern Apennines, especially Abruzzo where they sustained the poor through good times and bad. Cicerchie farming and consumption decreased after WW II, but a resurgence is underway, thanks to the burgeoning interest in traditional foods and sustainable agriculture both in Italy and worldwide.
However, cicerchie have one characteristic that sets them apart and is worth addressing. They contain the neurotoxic amino acid Read the remainder of this entry »