Ingredients for the puff pastry:
  • Tubed dough (see Ave Maria dough) gr 500
  • Water to taste
  • Salt to taste
Ingredients for the soup:
  • Soaked chickpeas gr 200
  • Onion n. ½
  • Celery n. 1 rib
  • Carrot n. ½
  • Bacon n. 1 slice
  • Laurel n. 2 leaves
  • Vegetable broth to taste
  • Pasta for frying to taste
  • Extra virgin olive oil to taste
  • Salt to taste
  • Chilli pepper to taste
For the puff pastry:

1. Cook the pasta in plenty of salted water for about 35 minutes.

2. Bake at 70 °C for about 3 hours.

For the soup:

1. Make a fund of celery, carrot, onion and guanciale. Pour in the chickpeas, add bay leaf and vegetable stock and allow to cook.

2. Remove some of the chickpeas, blend the rest of the mixture.

3. Fry the pasta.

4. Finish the dish by placing the chickpea cream (possibly diluted with vegetable broth), whole chickpeas, a drizzle of Extra Virgin Olive Oil with chilli and the puffed pasta.