Rasta Beanies Wholesale

nettle ravioli with pasta and peas to macaroni duck Pistoia

pasta and chickpeas to Pistoia, originally uploaded by fugzu .

continue the recipes from the book Pistoia "The Kitchen Pistoiese" Author Luciano Bertini, ED. Bear Library.

INGREDIENTS
(4 persons)


200 g dried chickpeas 200 gr pasta (fingering or Hail Marys)
1 sprig rosemary 1 clove garlic


100 g peeled tomatoes salt, pepper, extra virgin
olive

PROCEDURE

About 12 hours before (evening) Soak the chickpeas in plenty of water. In the morning drain the beans and pour into a saucepan with about 1 liter of water, 3 tablespoons oil, rosemary, a clove of garlic "poached" and the crushed tomato pulp.

Simmer for about 2 ½ hours / 3.

Towards the end of cooking, add salt and pepper.

Once cooked chickpeas, drain and set aside half of the chickpeas. Remove the woody part of the rosemary and the "shirt" of garlic.

Blend all with an immersion blender and pour the chickpeas whole again.

Stretch possibly with a little 'hot water and bring to a boil.

Cook the pasta and serve with a drizzle of oil.

CONSIDERATIONS

My husband is crazy about this soup, I had always made it a version similar to the Romagna pasta and beans, but this is migliore.

Nella tradizione pistoiese l'uso della pasta all'uovo è limitato: preferivano zuppe e minestre.
Non avendo in casa il formato giusto, io ho fatto 2 uova di maltagliati: la pasta adatta sarebbe stata i "ditalini" o le "ave maria".

Per chi non lo sapesse Pistoia, in passato, aveva anche una forte tradizione di pastifici e, grazie a numerose fonderie, tra le altre cose produceva ed esportava anche le trafile di bronzo.

Posso solo aggiungere che i profumi e le consistenze cremose rendono questo piatto fantastico!