Introduction
The chickpea and squid soup with pork feet is a rich and tasty dish that combines the creaminess of the chickpeas with the delicacy of the squids, all enriched by the intense flavor of the extra virgin olive oil Toscano IGP. This recipe, ideal for the colder seasons, offers a perfect balance between land and sea, with a sour broth that adds a touch of freshness and an unmistakable flavor.

Ingredients for the chickpea and squill soup (for 2-3 people):

For the soup:

• 300 g of chickpeas
• 60g of celery
• 60 g of carrots
• 50g of onion
• 100g of Extra Virgin Olive Oil Toscano IGP
• 1 sprigs of rosemary
• 2 leaves of sage
• Salt and pepper q.b.

For the acidulated broth:

• 1 coast of celery
• 1 onion
• 1 fennel
• 1 lemon
• 10 grains of black pepper
• 50 ml of white vinegar
• 1 litre of water
• 100g of squid pin
• 10g of parsley
• 2 feet of pork
• 30g of carrots in cubes
• 30g of celery in small cubes
• 30g white onion in small cubes

Preparation:

1. Prepare the chickpeas:
   • In a large pot, put the chickpeas, celery, onion and carrots. Cover with plenty of water and simmer until the chickpeas are soft.
   • Drain and blend the chickpeas, adding slowly the cooking water until smooth.
2. Aromatize the oil:
   • In a pan, heat 50g of Olio Toscano IGP with rosemary and sage for about 1 minute.
   • Add the flavored oil to the cream of chickpeas and emulsify with the remaining 50g of extra virgin olive oil Toscano IGP “raw”.
3. Prepare the broth:
   • In a pot, put the celery, onion, fennel, lemon, pepper grains, vinegar and water. Boil for 30 minutes and then let stand for another 30 minutes.
   • Filter the broth to remove solids.
4. Prepare the squid:
   • Clean the squashes and soak them in hot broth for about 1 minute.
   • Drain the squashes and season with a pinch of salt, pepper and finely chopped parsley.
5. Prepare the pig feet:
   • Clean the pork legs and simmer in water for about 2 hours.
   • Peel them, cut into cubes and mix with the diced vegetables, which you have previously blanched.
   • Fry everything in a pan with the extra virgin olive oil IGP for a few minutes.
6. Complete the dish:
   • Serve the chickpea and squashes soup in bowls, adding the squids, the sour broth and the pork feet with the vegetables.
   • Season to taste with extra virgin olive oil IGP for a final touch of flavor.

Tip: The dish goes perfectly with a dry and fresh white wine, which will enhance the delicacy of the squids and the robust taste of chickpeas. A perfect dish for a rich and fulfilling dinner.