Recipes

400 g peeled tinned tomatoes

250 g dry chickpeas

150 g Black Forest ham in one piece

80 g celery

100 g carrots

½ onion

1 tbsp tomato puree

Extra virgin olive oil

rosemary

sage

bay leaf

1 chilli pepper

½ organic lemon

salt, pepper

Soak the chickpeas overnight in plenty of cold water. Drain and boil in fresh water for an hour and a half. Collect the cooking water when draining.

Peel and finely chop the onion, celery and carrots and fry in a pan with a little olive oil over a medium heat until translucent. Cut the Black Forest ham into 3 - 4 mm cubes, add and fry until crispy. Add the tomato purée and continue to simmer.

Finely chop the herbs and add to the pan together with the chickpeas, chopped tomatoes and peperoncino. Add 500 ml of cooking water, adding more water if necessary. Simmer over a medium heat for 15 to 20 minutes, season with salt, pepper and lemon juice. Refine with a tablespoon of olive oil to taste.

Protective Association of Black Forest Ham Producers