Raining so badly today! We still have loads of bread brioche from my attempt to bake CHALLAH so as I flipped through my favorite book I was inspired to try out this soup as chickpeas are traditionally used in most Eastern European dishes. Nice --great accompaniment for my bread...
Mario Batali's version: Page 127
Maria B's version:
1/2 cup extra virgin olive oil
2 tbsp chopped garlic
1 tbsp chopped rosemary
1 tsp saffron threads
1 cup tomato sauce (store bought)
1 can chick peas, rinsed and drained
salt and pepper
1 1/2 cup cooked fettuccine
HERE'S HOW:
- Cook garlic, rosemary and saffron in olive oil until garlic begins to brown
- Add tomato sauce and 1 cup of water. Stir well
- Meanwhile, place half of the chickpeas in a blender/food processor and puree.
- Place both pureed version and remaining chickpeas in the pot. Let boil. Season with salt and pepper
- Add cooked pasta and simmer
- Serve in bowls and drizzle with olive oil on top
I love Mario Batali. Great concept for a blog. i love it. your food looks terrific.
Posted by: MBT Sandals | 07/13/2011 at 09:01 AM
Yes,I think so,too.
Posted by: ghd straightener | 09/02/2011 at 07:05 AM
The first picture is a traditional meals in Bulgaria. They call it "Kozunak" - delicious.
Posted by: olympic games accommodation | 09/28/2011 at 12:21 AM