Chick peas with pork temple "Ceci con la tempia"

Lombardy

Cooking time: about 4 hours and 30 minutes Difficulty: Ingredients, amounts for 6/8 people: carrots: 1 large chick peas/garbanzo beans: 5 oz pearl onions: 3 pork loin: 2 lbs 4 oz pepper: salt: sage: 1 branch celery: 2 stalks pork temple: 1 lb 2 oz

Preparation: Clean the chick peas well and remove any grit and impurities. Dissolve a spoonful of bicarbonate of soda in plenty of cold water and put in the chickpeas to soak for 24 hours. After this time, transfer them to a saucepan full of cold water, cover and, without adding salt, simmer for 4 hours, without ever removing the cover. Separately, boil the pork temple and loin with all the vegetables cut into small pieces, the chopped up sage or rosemary leaves, salt and pepper. Once both of the preparations are cooked, mix them together in one pan and cook for a further half an hour to allow them to take on flavour. Accompany the meats with vegetables preserved in vinegar. Serve what remains of the preparation as a thick soup (the broth will be jelly-like) sprinkled with grated Parmesan cheese.