La tradizionale minestra di ceci come si fa a Milano per il giorno di San Carlo

This flavorful chickpea soup with cabbage and pork is a super-traditional recipe from Milan and Lombardy in general, and the only small change I made was to remove 30-40 grams of lard in favor of a couple of tablespoons of oil in the soffritto. But if you want to make it like 200 years ago, just omit the oil and add a little more lard. A hearty but not heavy one-pot dish, it's truly perfect for cold, foggy November days (if you're among the lucky ones who live in the South where people still wear short sleeves to the beach, you'll have to wait until January 😉). The ideal pairing is a nice, slightly sparkling red wine like a Bonarda dell'Oltrepo or a Barbera. Ingredients: 1 onion 1 celery stalk 1 small stick 500g soaked and boiled chickpeas 500g pork ribs 300g pork rind 50g lard Method: Chop the lard and vegetables into small pieces and place them in a large pot with a drizzle of oil. Fry, add the rind and ribs, cover, and cook for an hour. Add the chickpeas and 500cc of water, cover, and cook for another hour. Season with salt, and your soup is ready.