ALL
about - ART , BOOK , BUSINESS , EDUCATION , ELECTRONICS , GIFTS
,
HEALTH
, MOVIES , MUSIC !
CLICK
HERE!
Sardinian recipe
|
PAGES
:
|
8.
|
||||||||||
|
FAST SEARCH |
FAST SHOPPING |
||||||||||
|
Here are given to your analysis a collection of links to the best sites and shops in the Web, which work with LinkShare - this company guarantee of quality and secure of your purchase. Here you can find all from food up to car. Best Search Engine , programs, horoscopes, all for success business, and also the great opportunity to win 1 000 000 $!!! Stores are located around all the world .
|
THE BIGGEST STORE - This is the largest shop it consist of huge number of sites, and give the huge list of the goods and services. Navigation is very easy , Good work of this shop is guaranteed by time (it is one of the oldest stores in th Web). ....................................................................... ......................................................................... ........................................................................ ......................................................................... ......................................................................... ... ART . BOOK . EDUCATION . ELECTRONICS . GIFTS . HEALTH . MOVIES . MUSIC
|
||||||||||
This is a Sardinian recipe, and calls for wild fennel. Though it's the progenitor of bulb fennel, with wild fennel the part one uses is the fronds. If you cannot find it, I would use the leafy parts of the fronds of bulb fennel (you may have to ask your grocer to set them aside for you), and perhaps add a tablespoon or so of fennel seeds. The recipe, which is drawn from Alessandro Molina Pradelli's La Cucina Sarda
Ingredients for 6 people
1 pound (400 g) chickpeas
1/2 pound (200 g) ditalini or other small tubular pasta
A bunch of wild fennel
1/3 cup olive oil
An onion, minced
1/2 pound blanched, peeled, seeded chopped, drained and blended tomatoes
Salt and pepper
Preparation
Soak the chickpeas for at least 24 hours, or more if you have the time. Rinse them well, picking through them to remove stray stones, rub them between your fingers to eliminate seed skins, and set them to cook in 1 1/2 quarts of lightly salted water. While they're cooking, pick over and clean the fennel fronds, and cut them at least into thirds. When the chickpeas are half done (1 1/2 hours or so) add the fennel to the pot. Next, saut? the minced onion in the olive oil, and when it turns golden, add the blended tomatoes to it. Check seasoning and continue cooking until the moisture is almost all evaporated. By this point the chickpeas should be soft. Stir the tomato sauce into the chickpeas, add the pasta, and cook, stirring to keep the pasta from sticking, until it is done. Serve hot or cold as you prefer.