Pasta and chick-peas, Tuscan style (Pasta e ceci alla Toscana) from Bugialli on Pasta, Revised and Enlarged by Giuliano Bugialli

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Notes about this recipe

  • Shelmar on December 05, 2020

    1) Soak chickpeas overnight. 2) Expects use of food mill. Without, blanch, skin and deseed fresh tomatoes, then puree; or, instead of canned whole tomatoes substitute, use canned pureed tomatoes. Drom John liked the recipe as is. Shelmar would cook chickpeas longer and use sage as garnish instead of rosemary.

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