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madbakerThis week's Resolution Recipe: Another preparation for a Saturday.
Take boiled crushed chickpeas, and set them to cook with pepper and saffron, and with sliced cheese, and poached eggs, or beaten eggs.
Sources: Anonimo Toscano, Libro della Cocina. Ariane Helou trans, 2013.
I used Chyches from Curye on Inglisch as the base (Take chick-peas and cover them in ashes all night or all day, or lay them in hot embers. At the morrow wash them in clean water, and do them over the fire with clean water. Boil them up and do thereto oil, garlic whole, saffron, powder fort and salt; boil it and serve it forth). This allowed me to crush them with pepper and saffron already in, along with some garlic - because garlic.
Mash the Chyches and reheat. Top with a couple slices of Parmesan and a poached egg.
What worked: Promising start. The combination of chickpea and poached eggses is good. Using leftover Chyches was a good idea.
What didn't: I did not soak the dried chickpeas anywhere close to long enough when making the initial dish. Then they got a bit hot in the pipkin, with the result that some of them baked before soaking up any water and oil. Essentially they were chickpea corn nuts. This made it impossible to mash/crush the rest to a smooth paste, and resulted in some unexpected hard crunches.
Will I make it again? I'll try this at home a few times to get it right. I think it'll end up being a regular tourney breakfast, with the chickpea mash made ahead of time and reheated while eggses poach. I've already made it once again and it was pretty good, although admittedly I also added some herbs into the mixture. I wouldn't mind using mechanical methods to get a completely mashed, fluffy texture.
Take boiled crushed chickpeas, and set them to cook with pepper and saffron, and with sliced cheese, and poached eggs, or beaten eggs.
Sources: Anonimo Toscano, Libro della Cocina. Ariane Helou trans, 2013.
I used Chyches from Curye on Inglisch as the base (Take chick-peas and cover them in ashes all night or all day, or lay them in hot embers. At the morrow wash them in clean water, and do them over the fire with clean water. Boil them up and do thereto oil, garlic whole, saffron, powder fort and salt; boil it and serve it forth). This allowed me to crush them with pepper and saffron already in, along with some garlic - because garlic.
Mash the Chyches and reheat. Top with a couple slices of Parmesan and a poached egg.
What worked: Promising start. The combination of chickpea and poached eggses is good. Using leftover Chyches was a good idea.
What didn't: I did not soak the dried chickpeas anywhere close to long enough when making the initial dish. Then they got a bit hot in the pipkin, with the result that some of them baked before soaking up any water and oil. Essentially they were chickpea corn nuts. This made it impossible to mash/crush the rest to a smooth paste, and resulted in some unexpected hard crunches.
Will I make it again? I'll try this at home a few times to get it right. I think it'll end up being a regular tourney breakfast, with the chickpea mash made ahead of time and reheated while eggses poach. I've already made it once again and it was pretty good, although admittedly I also added some herbs into the mixture. I wouldn't mind using mechanical methods to get a completely mashed, fluffy texture.
