Here's what I ciberei these days ..... soups! Exclusively ...... soups!
Me the dream just wake up in the morning, I devour the taste with a lunch and then do an encore, the trio .... and so on and so forth ....
we can say that I hate cold this year as never before and I can never get warm enough, if not .... spoon in hand when I sit at the table in front of a steaming bowl ...... E. ........................................
about soups ... ........................
TODAY at 12.40 on TV in the transmission''cooked and eaten,''Benedetta Parodi
cook my cabbage soup .... after submitting Saturday, anchovies and mozzarella quiche .................
wow .............................
But back to the recipe of the day ......
Ingredients: 400 gr
.
fresh egg noodles 300 gr.
dried chickpeas 2 cloves garlic, rosemary
extra virgin olive oil 100 gr.
tomato sauce salt / pepper
Soak the chickpeas overnight, drain, rinse well and boil them in about 3 liters of water, with a whole garlic clove and a sprig of rosemary. After about three hours, when they are cooked, remove the garlic and rosemary e passare la metà dei ceci con un passaverdure oppure al mixer, insieme alla metà del liquido di cottura. Trasferire nuovamente nella pentola con i ceci interi, aggiustare di sale e amalgamare.
In un pentolino a parte, far soffriggere l'aglio (a pezzetti o in camicia) nell'olio ed unire la passata d pomodoro, salare e far insaporire bene, appena il sughetto si restringerà un pochino, versare nei ceci.
Portare il tutto a bollore e cuocervi i tagliolini spezzati.
Servire con un filo di olio a crudo.
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