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Italian dinner 2
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Ingredients
6 cups (600 g) flour (if you're making the pasta from scratch)
10 ounces (300 g) chickpeas
6 chunks baccala (figure 1 1/2 pounds, about 700 g)
2-3 cloves garlic
A medium bunch parsley, minced
Olive oil
1 1/2 pounds (700 g) blanched, peeled, seeded and chopped tomatoes
Salt
Preparation
Begin by setting the baccal? and the chickpeas to soak 48 hours before you plan to cook the dish. The day you'll be cooking, if you're making the pasta do so, cut it into strips, and let them dry for a few hours. Drain the chickpeas and cook them in abundant, lightly salted water for about three hours. About 90 minutes into the cooking time, take a second casserole and saut? the garlic with the parsley; when the cloves turn straw yellow add the tomatoes and the fish, and simmer, adding boiling water if necessary to keep things from drying out (it shouldn't be). A short time before everything is done cook the pasta in abundant salted water; while it's cooking remove the baccal? from the pot to a platter and set it aside to serve as a second course (say, with a tossed salad). Drain the chickpeas. Drain the pasta, put it in a bowl, and combine it with the chickpeas and the sauce the baccal? cooked in. Serve.
The wine? A white; Botromagno's Gravina comes to mind