Bazzoffia soup

Traditional spring soup with stale bread of Sezze and seasonal vegetables, a rural dish.

recipe given by our chef at .

ricetta immagine


300 g peas
300 g broad beans
6 artichokes
1 fresh onion
2 stalks of chard
5 leaves of lettuce
extra virgin olive oil
4 eggs
1 loaf of stale bread of Sezze
Parmesan or Pecorino

These ingredients are able to feed:  10persons


Prepare the vegetables. Clean the artichokes, cut the stem leaving just a few cm attached to the flower, remove the outer leaves, cut the apical part of the artichoke and refine the basal part, making sure that it remains only the inner core of the stem left. Cut the artichokes into slices or strips.We also use the stem of the artichoke that has been cut, leaving only the central cylinder. This may be done with a small incision with the knife to one of the two ends and then pull the outer part. Clean the lettuce and chard and cut into large strips. Finally, take one or two fresh onions and cut them.
Place in a large pot a bit of extra virgin olive oil, onion, peas and broad beans, then add the artichokes and below the lettuce and chard. Then add the water and salt. Cook over low heat for about an hour and thirty minutes.
When all the vegetables are cooked, add the eggs and cook over, it will be a kind of poached egg cooked in the soup. In a salad bowl, or if you prefer directly into a serving dish lying a bit of stale bread cut into thin slices, pour the soup over and sprinkle with parmesan or pecorino.

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