624. Tortelli di Ceci

Here’s a dish that’s usually made during Lent.

Take 300 grams (about 10-½ ounces) of dried chickpeas (I specify dried, because in Tuscany they’re sold softened in the water from salt cod).

Soak the chickpeas overnight in cool water, and the next morning add 7 or 8 dried chestnuts; put on the fire in an earthenware pan with cool water and 3 grams (about 1/10 of an ounce) of baking soda tied in a piece of cheesecloth. This is what people call “the secret trick,” and it makes c