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Roman recipes

Chickling pea and stock fish cream with chickpea quadrucci


For the cream:
500 gr. chickling pea
celery stalk, carrot, onion
1 ripe tomato
300 gr. salt cod (stockfish)
1 sprig of rosemary
50 gr. pecorino cheese
For the chickpea quadrucci:
white flour
150 gr. chickpea flour

Carefully wash the chickling peas (after having soaked them in water with a pinch of sodium bicarbonate for 24-36 hours) and boil them in salted water for an hour and a half. When they are almost done prepare a saucepan (preferably an earthen pot) and make a sauté of finely cut celery, carrots and onion with extra virgin olive oil; add the chickling peas and cook until the chickling peas are soft. In the meantime prepare a dough with chickpea flour, wheat flour and water and leave to sit covered with a wet cloth towel for half an hour; roll out a sheet of pastry and cut up into quadrucci (little squares) and place them on a net to dry, sprinkled with some flour. Boil the salt cod (which has been kept in water for three days) toi a point in which it can be shredded in unsalted boiling water. Blend the chickling pea soup, put it back on the flame and bring it to boiling point, add the quadrucci and shreds of cod. Serve al dente, with a trickle of oil, some rosemary and a little pecorino cheese.