Hors d’Oeuvre with Whole Pulses and Cereals soup
Ingredients for 4 people
70g of Casale1485 whole pulses and cereals soup per person, fine sea salt, 1 onion, rosemary, 10 pachino tomatoes (or other small tomatoes), 5 tablespoons of extra virgin olive oil.
Soak the Soup in the water and let it sit for 8 hours (or 1 night), then completely drain. Then put the Soup in a pot, soak it in 2 litres of fresh water, bring to the boil and cook for approximately 1 hour, until fairly soft. Add some hot water if too dry. Add two tablespoons of fine sea salt at the end of the cooking. then drain completely. (Add some hot water during the cooking, if too dry – cooking time can change depending on the dryness of the pulses).
In a saucepan prepare the “soffritto”, that is: warm up a bit of extra virgin olive oil, then add the onion finely chopped. Cook for two minutes, then add the pachino tomatoes cut into pieces, season with some fine sea salt and cook for 5 minutes. In a salad bowl, pour the Soup and the “soffritto”, dress with extra virgin olive oil, rosemary, stir and serve.