And we know that is all that we do not publish something, but two months were really terrible. But in the meantime we have collected photos, ideas and advice as you say. Today
a long recipe, but very good and easy. It is not really ideal in this heat, but I like it too, and then eat it even in summer: pasta and chickpeas.
Serves 4
dried chickpeas: 200 grams
Pasta suited to legumes (eg pantacce Tuscany): 200 grams
extra virgin olive oil: 1 deciliter
salt: to taste.
a bunch of rosemary
a clove of garlic
Put the chickpeas to soak overnight. The next day change the water and puts it on fire. When it starts to boil, add the garlic and the sprig of rosemary tied. Cook for 3-4 hours over low heat (cooking time obviously depends on the size of chickpeas). When cooked, remove the sprig of rosemary, add salt and oil. If you add enough water has been directly before the pasta or add water to the pasta. Cook for the cooking time of pasta and serve.
PS Where I come from there is a village famous for its peas and called Cicerale . I invite you to visit and buy his specialty.
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