Azienda Agricola San Felice 

Enjoy paired with medium-weight first courses such as meat-sauced pastas with mushrooms or truffles, with main courses of pork or sauced veal.

Recipe of our Chef Luca Lodovici.

REGGELLO CHICKPEA PUREE WITH SAGE TAGLIOLINI
for 4 persons

For the soup
400 gr ceci di Reggello
1 onion
1 carrot
1 stalk celery
4 ripe tomatoes
3 cloves garlic
1 sprig rosemary
San Felice Olio Extra Vergine d’Oliva
salt and pepper

For the pasta
250 gr flour
2 eggs    
San Felice Olio Extra Vergine d’Oliva
sage

Procedure
Put the chickpeas to soak at least 12 hours beforehand. In a pan put the chickpeas in plenty of water, with the onion, celery, peeled and diced tomatoes, garlic, and rosemary. Salt, then cook on medium heat. In the meantime, make the pasta. Form the flour into a cone and add the eggs, chopped sage, and olive oil. Knead until it is a homogeneous mixture, then let rest, but covered so that it will not dry out. Roll out the pasta and cut into tagliolini. Whip the chickpeas and pass them through a sieve. Cook the pasta, serve the soup into a dish, add the pasta. Garnish with a drizzle of extra virgin olive oil and a spring of rosemary.