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Chick peas puree with "stripes"

(Passato di ceci con le strisce)

  • 200 grams of wholemeal thin soup noodles
  • 500 grams of chick peas already reconstituted and ready to be cooked
  • a mixture composed of:
    4 garlic cloves,
    the small leaves of 2 rosemary branches
    1/4 of a small onion
    1/2 of a meat stock cube
    10-12 spoons of olive oil
    anchovy paste
    tomato purée
    olive oil
    salt and pepper
Take a small pot and put some water inside salting it a little bit, then put the chick peas and let them boil, using a lid, over a low heat for about 30 minutes -please take care not to cook them too much otherwise they become undone.
As soon as they are cooked, switch off the heat and by using a big spoon take the chick peas broth and mix it with all the other ingredients indicated under the voice "mixture"; mix until all the stuff will be completely disintegrated. Then pour it in a pan and cook it over a medium heat as to fry it lightly (traditional operation of browning), but in this case, as we have oil with chick peas broth, we should talk of stewing instead of browning. Let the stuff cook for about 10 minutes until the garlic and the onion will not send out their typical smell. Take the blender once again and put inside it two more big spoons of chick peas broth, one spoon of tomato purée and half tube of anchovy paste, mix these ingredients all together very well and pour this mixture in a pan together with the herbs. Let the stuff boil for some minutes over a low heat in order to link all the flavours, then take the blender once again and make a quite thick purée with the remaining chick peas (leave four spoons of chick peas to use later on) by using the cooking broth and add this stuff to the boiling pan. Mix the stuff very well and turn it with care as to link all the flavours and to avoid that anything will attach on the bottom of the pan; let it boil for 5-6 minutes more, over a very low heat, and during this period of cooking it is very important to taste the flavour and the thickness. If necessary add some salt and some more chick peas broth considering that the pasta should cook into this stuff. Once you have adjusted the flavour and the thickness, drop the pasta directly into the pan with the purée, turn the pasta very well and cook it very slowly for about 3/4 minutes until it will come to the surface. Switch off, put the purée and pasta directly into the soup plates and garnish each of them with one spoon of chick peas (the ones you have previously left), abundant grinded black pepper and, last but not least, a big "c" of olive oil.
This is another soup partly forgotten that we have put forward again with great success. To have success with this soup it is very important the initial change, that means you do not have to fry lightly some of the ingredients, because the cooking of the oil over a brisk heat renders it indigestible for today's stomach, even if it is a splendid recipe. By using the blender to gather the flavours of some key ingredients, such as garlic and rosemary, and by stewing them to sweeten their smell, we have obtained a light soup, which matches the requirements of today's people, reminding some tasty parametres of historical memory. Furthermore it represents our manner to respect the tradition, keeping the flavours and the food's properties intact, but at the same time up dating them according to the demands of today's people.

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati


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