Minestra dei morti (Soup of the Dead)

Ingredients

• 250-300 g 1/2-3/4 lb of dried chickpeas
• 500-750 g 1- 1-1/2 lbs of pork shoulder, plus a few bones if you have them, or an equivalent amount of pork ribs
• 6-10 pearl onions (trimmed and peeled)
• 2 carrots (peeled and cut into dice)
• 2 celery stalks (peeled and cut into dice)
• A sprig of rosemary
• A sprig of sage
• Salt and pepper
• Freshly grated Parmesan cheese
• Minced parsley (for color (optional))
• Pickled onions (peppers, gherkins and other vegetables as you like)

Instructions

1. 1

   Soak the chickpeas in water overnight. Rinse out and place in a large (preferably terracotta) pot with unsalted water to cover generously and bring to a boil, skimming off any scum that rises to the top. Immediately lower the heat and let simmer gently until the chickpeas are tender, an hour or even two (or more) depending on the chickpeas (see Notes for details.)

2. 2

   Meanwhile, place the pork shoulder and bones in a large soup pot and enough water to cover. Add a generous pinch of salt. Bring to a simmer for a good hour, scrupulously skimming off any scum that rises to the top. Then add the vegetables, herbs and peppercorns and let simmer another hour or more, until the pork is tender and the broth has developed a rich flavor.

3. 3

   Using a slotted spoon, transfer the chickpeas to the soup pot with the pork and vegetables. Let everything simmer together for a good 30 minutes to let the flavors meld. If you want to add some color, stir in some minced parsley just before serving.

4. 4

   Serve the chickpeas with the broth as a primo piatto or first course, with freshly grated Parmesan cheese on the side for those who want it. Serve the pork as a secondo piatto or second course, accompanied by the pickled vegetables.