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Ingredients:
For 4 to 6 persons 19 oz. can
chick peas
1/2 c. extra virgin olive oil
1/3 c. chopped onion
1 tsp. chopped garlic
1/2 tsp. chopped rosemary
1/2 tsp. chopped sage
3/4 c. canned Italian peeled plum
tomatoes, drained of their juice
3 c. homemade meat broth OR 1 c.
canned broth diluted with 2 c.
water
1/4 lb. stubby soup pasta
Salt
Black pepper in a grinder
3 tbsp. chopped parsley
Freshly grated parmegiano-reggiano
(Parmesan) for the table
Direction:
Empty can of chick peas and its
liquid into bowl. Squeeze the peel off the chick peas and
replace into their own liquid. Put the olive oil and chopped
onion in a large saucepan and turn on the heat to medium. When
the onion becomes colored a pale gold, add the garlic,
rosemary and sage. Stir once or twice. When the garlic becomes
colored a very pale gold, add the tomatoes. Cook, stirring
occasionally for 10 minutes. Add the chick peas drained of
their liquid and cook for another 5 to 6 minutes. Pour the
contents of the pot into a bowl, then puree them through a
food mill back into the pot. Add the broth and turn on the
heat to medium high. When the liquid comes to a boil, add the
pasta, cover the pot and turn down the heat to medium. Cook
until the paste is al dente, tender but firm to the bite.
Taste and correct for salt and add a few grindings of pepper.
Turn off the heat, stir in the parsley and serve with freshly
grated cheese available on the side.
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For
Details about Ingredients , check your nearest American Store
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