Vellutata Di Ceci Ai Salsa Al Tartufo Nero


  • 2 ¼ cups chickpeas, dried
  • 2 cloves garlic
  • 1 stalk of celery strings removed
  • I carrot, peeled
  • 2 tablespoons
  • Sea salt and freshly ground pepper to taste
  • Stock or water to thin the puree
  • Day-old bread
  • 8 generous teaspoons Melchiorri Black Truffle Sauce


Time: 1 1/2 hours, plus soaking overnight
Yield: SERVINGS 4-6 as a main course, 8 as starter
  • Put the chickpeas in a 3-quart saucepan with 1 clove of garlic and a sprig of rosemary.
  • Cover with abundant cold water (about 2/3 full) and soak overnight.
  • The next day set the saucepan and contents over high heat and bring to a boil. Lower the heat and simmer for 1 hour. Skim off any foam.
  • Discard the rosemary.
  • Chop the remaining garlic, celery and carrot fine. Sauté them in olive oil until soft.
  • Add the vegetables to the chickpeas and simmer another 10 -15 minutes.
  • Season with salt and pepper to your liking.
  • Use an immersion blender to puree the soup. Blend until you achieve a smooth “velvety” puree.
  • Add stock or water to loosen the puree if needed. If you use the blender, cool the soup first and process it in two batches.
  • Cut the bread into cubes and toast in a pan on the stovetop or in the oven with a little truffle oil.
  • Swirl the truffle sauce into the soup.
  • Garnish with the flavored croutons.
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