Ristorante Buca Mario - Piazza Ottaviani, 16r - Tel. 055.214179
Purèe of chick peas with potatoes and black cabbage
300 gr. of chick peas.
Tuscan olive oil.
1 twig of rosemary.
2 cloves of garlic.
2 ripe tomatoes.
3 black cabbage leaves.
Preparation: Gently fry 10 tablespoons of oil, garlic and rosemary together in a pan. Purèe the chick peas in the blender and add them with their liquid to the garlic and herbs; next add a little water to dilute the mixture, and the black cabbage leaves (after having removed the ribs and thicker parts). Add the skinned and crushed tomatoes, salt and pepper, and leave to boil for about twenty minutes. Remove the rosemary and add the pasta which should be short and hollow as for minestrone. As soon as the pasta is cooked the soup is ready for eating. Do not add cheese but Tuscan olive oil.