Creamed chickpeas with ditalini

04508 CHICKPEA CREAM with DITALINI INGREDIENTS for 4 PEOPLE 80 g fingering her smooth, 200 g of chickpeas, 2 cloves of garlic, 1 bay leaf, 2 sprigs of Rosemary, 1 clove, 2 Tablespoons extra virgin olive oil, salt and pepper.

PROCEEDINGS Do soak the chickpeas in plenty of cold water for 12 hours.

Peel a clove of garlic, wash the Rosemary and bay leaf.

Spent the time drain the chickpeas, wash them under running water and place them in a pan: Add the garlic, bay leaf, 1 sprig of Rosemary and cloves; cover generously with water.

Place the pan on a moderate flame for 2 hours, adding more hot water if necessary and by salting halfway through the cooking.

Drain and keep aside the cooking broth that you will put in a saucepan after having passed to the strainer.

In a saucepan heat 2 tablespoons fairies of oil with the remaining garlic clove peeled and lightly crushed, advanced and Rosemary; Let them wither without coloring them, join the chickpeas drained and let them cook for a few minutes, stirring with a wooden spoon.

Run the Mashers from holding two spoons.

Add the liquid held past aside and bring to a boil, stirring often.

Meanwhile, boil a pot of water, add salt and let it cook the ditalini smooth.

Drain very al dente, add them to the chickpea cream and add the chickpeas kept aside.

Serve the hot cream, and sprinkle with a pinch of freshly ground pepper