Mesciua

Fill 2 separate pots with abundant warm water and a pinch of baking soda and soak chickpeas and farro, in one, and Cannellini beans, in the other, for ab. 12 hours. Then, rinse well to remove any residual bicarbonate and drain. Right after, place the chickpeas along with the farro in abundant cold lightly salted water and let them simmer for ab. 2 hours and half. Meanwhile, also put the Cannellini beans in abundant cold lightly salted water and let simmer for 1 hour and half. Once the beans are cooked, drain and add them to the chickpeas and farro pot along with some of their cooking water. Add the garlic clove, sage leaves and salt to taste. Bring to a boil and cook for ab. 15 minutes more. When the cooking process will be finished, remove the garlic and pour the hot Mesciua in each dish. Flavour with a generous drizzle of EVO and ground some fresh black pepper right before serving.