Brodo de ciceri' rosci (Broth of Red Chick Peas)*
| Categories: | chickpeas Soup Vegetable 15th century Italian |
| Original Source: | Maestro Martino, Libro de Arte Coquinaria |
| Secondary Source: | Arte Della Cucina |
| Cook: | Tibor of Rock Valley |
| Meeting Date: | 1993-01-00 |
Brodo de ciceri' rosci.
Per farne octo menestre: togli una Libra et meza di ciceri et lavali con acqua calda et poneli in quella pignatta dove gli vorrai cocere et che siano sciutti et mettevi meza oncia di farina, cio&egrand; del fiore, et mettevi pocho olio et bono, et un pocho di sale, et circha vinti granelli di pepe rotto, et un pocha di canella pista, et mena molto bene tutte queste cose inseme con le mani. Dapoi ponivi tre bocali d'acqua et un pocha di salvia, et rosmarino, et radici di petrosillo, et fagli bollire tanto che siano consumati a la quantitade di octo menestre. Et quando sonno quasi cotti mittivi un pocho d'oglio. Et se lo brodo si facesse per ammalati non gli porre ne olio né spetic.
Rough translation by Johanna Dudley
Broth of red chick peas -- Maestro Martino, Libro de Arte Coquinaria -- Arte della Cucina, pg. 147
To make another soup. Take a pound and a half of chick peas and wash them in hot water and (poneli) in your pot where you (vorrai) cook in half an ounce of wheat, that is, flour, and a little oil is good and a little salt and 20 grains of pepper, cracked, and a little beaten cinnamon. And mix very well these things with your hand. A little salvia and rosemary and water and parsley root and make boil until it consumes a good quantity of the broth and when this is half-cooked, a little oil. And if the broth is made for the sick, don't put in the oil or spices.
Ingredients
| 2 cans | chickpeas |
| 1 Tbs. | flour |
| oil (omitted) | |
| 1/2 tsp. | salt |
| 20 grains | cracked pepper, crushed in a mortar |
| 1/2 tsp. | cinnamon |
| 1/2 tsp. | salvia (sage) |
| 1 tsp. | rosemary, crushed in a mortar to powder |
| parsley root (omitted) | |
| 4 c. | water |
Steps
- Drain & rinse the chickpeas in cool water, & drain. In a large pot, toss the chickpeas, flour, salt, pepper and cinnamon. Add water, sage, rosemary to the pot, and bring to a boil, cover. Then simmer until the broth is concentrated, and the chickpeas are very soft.
Note
We found it a little salty, and it had too much water. We put it back on the stove to reduce further. Lady Johanna thinks it would be finer if the broth were thickened with more flour. This should be tried with both dried & fresh chickpeas.
Very inexpensive
Less salt, less water or more flour. Fresh chickpeas