Dalmatinska juha od slanutka/Dalmatian Chickpea soup

Please, scroll down for recipe in English

Starim ljudima nije promaklo to staro, stoljećima njegovano jelo koje odiše putevima Jadrana, pokriveno viškom zemlje u kojoj je sloj po sloj, okus po okus, miris po miris zaspalo vrime…

Juha od slanutka jeftino je jelo, najčešće spremano u siromašnim kućanstvima. U Dalmaciji ga seljaci još uvijek uzgajaju i suše u svojim dvorištima, spremajući ga na juhu od slanutka ili u kombinaciji s drugim mahunarkama. Slanutak je također bio popularan među starim Rimljanima, Grcima i Egipćanima.

I kako to u svakoj (barem mojoj) gastronomskoj priči biva, glavnu ulogu preuzima baka.

Juhu od slanutka na ovaj način spremala  je mama moje bake, njena baka, prabaka, praprabaka…i tako u nadogled…

Osobno, volim juhu od slanutka, ona je okus mog djetinjstva, a kombinacija s peršinom koji se svježi dodaje na kraju i maslinovog ulja je nepogrešiva kada M. i ja poželimo lagani ručak. Možete čak dodati i režanj češnjaka ukoliko želite.

Ukoliko nam ostane slanutka za sutradan, fino ga ocijedim, isperem kroz vodu pa napravim Hummus ili dip od slanutka i slanih srdela, ili pak neku jednostavnu salaticu s tunom... Slanutak je dovoljno kremast za svaku kombinaciju, pa sam čak razmišljala da ga idući puta usitnim štapnim mikserom za neku krem juhicu. No za sada, zadovoljiti ćemo se sa starim dalmatinskim receptom :)

Juha od slanutka

(za 6 osoba)

      Potrebni sastojci:

·         1 kg sušenog slanutka

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·         2 žlice morske soli

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·         obična hladna voda

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·         vezica svježeg peršina

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·         1-2 žlice maslinovog ulja, domaćeg

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·         svježe mljeveni crni papar, sol

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       Priprema:

·         Suhi slanutak operite pod mlazom hladne vode, a potom premjestite u plastičnu ili keramičku zdjelu. Prelijte s dovoljno obične hladne vode da slanutak bude prekriven, dodajte 2 žlice morske soli te potom izmiješajte. Ostavite preko noći da slanutak omekša.

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·         Sutradan slanutak ocijedite od viška vode koji se nije upio. Premjestite ga u veći lonac pa  dolijte običnu hladnu vodu da bude prekriven. Dodajte papar i još soli, ali nemojte pretjerivati.

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·         Pustite da se juha kuha polupoklopljeno, oko 1-2 sata, sve dok slanutak ne omekša (vrijeme kuhanja ovisi o kvaliteti slanutka).

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·         Prije serviranja, probajte da li je juha dovoljno slana, dodajte sitno sjeckani svježi peršin te maslinovo ulje (uobičajeno dodamo 1 žličicu ulja po osobi, ali možete slobodno dodati i više).

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·         Poslužite dok je još vruće.

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English version

If you go on holiday through Dalmatian coast, you'll probably find this delicious but simple Dalmatian dish. Chickpea soup is traditional Dalmatian dish, served with fresh parsley and homemade olive oil. It's very cheep but delightful meal. It was a dish of poor farmers who cultivated  chickpeas and consumed it with other beans. It was popular among the ancient Romans, Greeks and Egyptians.

This is my grandmother's recipe.

Dalmatian Chickpea soup

(serves 6)

      You need:

·         2 pounds (1 kg) dry chickpeas/garbanzo beans

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·         2 tbsp sea salt

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·         natural cold water

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·         1 bunch of fresh parsley

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·         2 tbsp (or more) olive oil, homemade

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·         fresh black pepper, sea salt

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      Steps:

·         Rinse the chickpeas and soak them in cold water with 2 tbsp sea salt, overnight.

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·         Drain the chickpeas from the remaining water and add them to the large cooking pot. Cover them with cold water, add pepper and more salt.

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·         Let the soup cook until the chickpeas are tender (this usually takes 1-2 hours, depending on the quality of chickepeas). Pot should be cover during cooking, but not completely.

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·         Just before serving, add chopped parsley and olive oil (we usually add 1 tsp olive oil per person).

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·         Serve while it's still hot.

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P.S. For the measurements check out the kitchen chart!

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