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For 4 to 6 persons 19 oz. can chick peas
1/2 c. extra virgin olive oil
1/3 c. chopped onion
1 tsp. chopped garlic
1/2 tsp. chopped rosemary
1/2 tsp. chopped sage
3/4 c. canned Italian peeled plum
tomatoes, drained of their juice
3 c. homemade meat broth OR 1 c.
canned broth diluted with 2 c.
1/4 lb. stubby soup pasta
Black pepper in a grinder
3 tbsp. chopped parsley
Freshly grated parmegiano-reggiano
(Parmesan) for the table
Empty can of chick peas and its liquid into bowl. Squeeze the peel off the
chick peas and replace into their own liquid. Put the olive oil and chopped
onion in a large saucepan and turn on the heat to medium. When the onion
becomes colored a pale gold, add the garlic, rosemary and sage. Stir once or
twice. When the garlic becomes colored a very pale gold, add the tomatoes.
Cook, stirring occasionally for 10 minutes. Add the chick peas drained of their
liquid and cook for another 5 to 6 minutes. Pour the contents of the pot into
a bowl, then puree them through a food mill back into the pot. Add the broth
and turn on the heat to medium high. When the liquid comes to a boil, add the
pasta, cover the pot and turn down the heat to medium. Cook until the paste is
al dente, tender but firm to the bite. Taste and correct for salt and add a few
grindings of pepper. Turn off the heat, stir in the parsley and serve with
freshly grated cheese available on the side.



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