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 sautèed, then discarded. When the purèe 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.