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chickpeas


This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Chickpeas. Take red or white chickpeas; and, when they are softened, cook them with pepper, and with saffron, and with savory herbs. And when these things are cooked, put part of it in a mortar and grind it to make it thick, and add some flavorful broth, and then add whole roasted chestnuts, and parsley roots and meat broth; or instead of this preparation, you can cook them with meat, if you like.

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