TUSCAN COOKING
Typical Recipes, First courses:
Chick Pea Soup
PREPARATION:
The evening before leave the dried chickpeas to soak in
salted water; then cook them. Run through a food mill and blend with a little tomato sauce
and olive oil in which some garlic and rosemary have been sautčed, then discarded. When
the purče has the right taste, cook a long form of pasta in it, such as what in Florence
are called strisce, or very wide fettuccine. 45min.
