Fitz and Marie's Recipes
  

   Soups and Gumbos   
Zuppa di Ceci
   Loyola Rome Center Cafeteria Serves 4
 
Ingredients:
  • 1 lb dried chick peas
  • 1 onion
  • Soup pasta (a handful)
  • 1 1/2 tsp. Rosemary (Fresh is better)
  • 1 tbsp olive oil
  • 1 1/2 quarts water
  • salt and pepper to taste

Soak chick peas in water with a pinch of bicarbonate of soda for 24 hours. Fill pot with water. Finely chop onion and add to pot with oil. Using a mixer, grind up all but a cup of the chick peas very finely and add all to the soup. Add rosemary, cook for a bit, adjust salt and pepper. Toss in pasta minutes before serving.

If you would like to freeze the soup, add the pasta when serving (it doesn't freeze well).

Zuppa di ceci ingredienti 3 tazze di ceci Alga kombu (Kelp) 1 carota 1 costola di sedano (rib of celery) 1 cipolla 1 spicchio d'aglio Rosmarino sale

Lasciate a bagno i ceci per 12 ore circa con l'alga.Cuocerli con 2/3 parti di acqua circa per 2 ore; a fine cottura salare epassare al passaverdure 1/4 dei ceci. Tritate e soffriggere l'aglio, lacipolla e il rosmarino; soffriggete anche la carota ed il sedano tritati.Unite il tutto alla zuppa.

Variante: si puņ aggiungere a cottura quasiultimata gli avanzi dei cereali.


 
chop
Last modified 06 August, 2004
© 2002 B. W. Fitzpatrick
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