Ricette Toscane

Millet Pie

240 gr hulled millet
1 l of whole milk (or ½ of fresh cream and ½ of whole milk)
180 gr brown sugar
raisins soaked, 2 fists (in this case the sugar decreases in quantities of 140 gr)
½ vanilla bean
grated rind of 1 lemon
2 apples
sprinkle of cinnamon
4 eggs

In a medium saucepan bring the milk, vanilla and millet and cook, stirring always lest attacks, until millet has absorbed all the milk, then about twenty minutes. Must be a thick. Separately, beat well with a whisk the 4 eggs with 180 grams of sugar. Add the cream to the mixture of millet, add (if you like) raisins soaked), a pinch of cinnamon, mix well and lay it all in a buttered pan. On the surface, put thin slices of apple. Bake at 170 degrees for about half an hour.

Clams and chickpeas pasta

300 gr chickpeas (garbanzo beans drained and rinsed )
60 gr stewed tomatoes
2 cloves garlic, peeled,divided
3 anchovies
1 /4 teaspoon dried crushed red pepper
250 gr small clams
150 gr. short hollow pasta
6 tablespoons extra-virgin olio extra vergine di oliva
salt

Place garbanzo beans in medium bowl. Pour enough cold water over to cover; let soak at room temperature overnight. Drain. Place garbanzo beans in large saucepan; add enough fresh water to cover. Boil about 40-45 minutes. Drain. Heat 6 tablespoons oil in heavy large skillet over medium-high heat. Add garlic cloves; sauté until golden, about 2 minutes and add anchoivies about 3 minutes. Add crushed red pepper and stewed tomatoes and bring to boil till their water will be completely reduced. Add the chickpeas.Separately, put clams and 1/4 cup water in a bowl; cover and cook until clams open, about 5 minutes (discard any clams that do not open). Cool clams slightly; reserve pan juices which has to be filtered.Then strain clams and clams juice into garbanzo mixture adding 3 1/2 cups water and bring to boil. Add pasta and cook until pasta is just tender but still firm to bite, adding more water if soup is too thick and stirring occasionally, about 10 minutes.Season to taste with salt and pepper. Ladle soup into bowls and serve with olive oil and chopped parsley.

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