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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

Another preparation for a Saturday. Take boiled crushed chickpeas, and set them to cook with pepper and saffron, and with sliced cheese, and poached eggs, or beaten eggs.

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