The Mesciua or mes-ciüa (mix) is a typical dish of La Spezia. Legend has it that… “the dish was invented during a lean period when there weren’t enough beans for a dish of beans, nor wheat for bread: then, all the rests were mixed together and chickpeas were added as well.”
The mesciua is a poor dish of the Ligurian tradition served in all the trattorias of the region; at markets, you can find bags of mixed legumes such as chickpeas, beans, haricot beans and emmer.
For those who want to try this dish at home, here’s the recipe.
Preparation time: 2 hours and 15 minutes
Ingredients for 6 people: • 300 g of chickpeas • 300 g of haricot beans • 100 g of emmer (or bread wheat) • extra virgin olive oil • salt • pepper
Preparation: Soak the legumes in different bowls for at least 12 hours
Once this time has passed, strain the chickpeas and the emmer and cook them for good 2 hours; beans must be boiled for one hour and a half. Mix the beas, with some of their broth, with the chickpeas and the emmer. Season to taste and cook again for 15 minutes as to blend the tastes.
Pour the mesciua in a bowl and dress everything with extra virgin olive oil and pepper.
