Here are just a few of our many Holiday gift choices. Whether you're shopping for family or friends, near or far, here are some ways to share the joy of the season.
A Holiday Recipe from the Appenines in Central Italy: Zuppa di Castagne e Ceci
30 large chestnuts or 1/2 lb. dried, 1/2 lb. dried chickpeas or 1 15 oz.can, 1 15 oz. can tomato pulp, 4 tbsp. extra-virgin olive oil, 2 laurel leaves, 1 small hot pepper or 1/2 tsp. pepper flakes, salt
If using dried beans and/or chestnuts, leave to soak overnight at room temperature. If using fresh chestnuts, carefully nick each with a sharp knife and roast for 15 minutes in 350° oven, then peel while still warm. Heat 2 tbsp. oil in a heavy soup pot, put in the laurel leaves and hot pepper and then the drained chick peas, leaving them to sizzle for a couple of minutes. Add the prepared chestnuts, tomato pulp and 1 quart of water, and bring to a boil. Lower heat and let simmer for about 30 minutes until both the chickpeas and chestnuts are tender. Remove a ladleful of the soup and blend or mash, then return to the soup pot and stir in to thicken the soup. Salt to taste and let stand a few minutes before serving. You may like to pour the soup into individual plates in which you've placed a lightly toasted piece of densely textured bread. Pour the remaining olive oil over the soup when it's served. Serves 4.
This antique recipe dates from a time when the chestnut was considered a lowly substitute for more expensive ingredients like wheat flour--now it's more expensive but equally good!
