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Alessi cuisine
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Chick peas puree with "stripes"(Passato di ceci con le strisce)
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- 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
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 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. |
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