Mixed legumes and pearly barley soup with corn

This recipe today is a classic “cucina povera” dish that comforts and fills the stomach on a winter’s day. We pair it with a Grignolino d’Asti Arlandino 2019 Tenuta Santa Caterina.

To make this dish richer and even more flavorful (but no longer vegetarian) you can add some mashed lard or prosciutto along with other leftovers from the refrigerator.

Ingredients for 4 people:

500g mixed legumes and pearly barley, 150g canned corn, 1 red onion, 1 celery stock, 2 carrots, 500g peeled tomatoes, salt and extra-virgin olive oil as desired.

Directions:

Wash and then soak the mixed legumes and pearly barley in cold water.

Dice the celery and carrots and then mash them into the peeled tomatoes with a fork.

Chop the onion into pieces and then sauté them in 2 tablespoons of EVOO. Add in the peeled tomatoes and cook.

Fill a pot half-full with cold water and add in the legume mix and the diced celery and carrots. Cook for around an hour making sure nothing sticks to the bottom. Just before removing the heat, add the canned corn that has been drained and rinsed under running water and mix everything together well.

Serve hot in soup bowls with a trickle of EVOO on top and, if you want, croutons.

Wine to pair:

(edited by Stefania Vinciguerra)

Grignolino d'Asti Arlandino 2019 Tenuta Santa Caterina

Light garnet red color. Fragrant and very varietal aromas of pomegranate, currant, wildflowers and fermentative hints of yeasts. Agile and dynamic taste, savory and delicious drinkability, delicate body and good persistence in the finish. 

Production area: it comes from the vineyard of Mossetti Farms in Grazzano Badoglio and from Moncalvo vineyards, land which since 1300 had been selected for the installation of this typical local grape. The soils are characterized by white, calcareous lands, rich in freshness, able to give Arlandino aromas and structure.

Grape variety: 100% Grignolino from a vineyard located at 350 metres a.s.l. with South/West facing. Density per hectare from 4,500 to 5,000 plants/hectare, training system Guyot.

Grape harvest: Harvesting by hand, in the last ten days of September. Grape production per hectare 60/70 quintals/hectare.

Vinification: Fermentation temperature about 26-28° C, at a controlled temperature. Ageing in stainless steel tanks, for 9 months.

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