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Put the cicerchie to soak into salted tepid water for a day . Wash and boil them in salted cold water, under a low heat. Keep in mind that they need a long time to cook. Fry lightly some olive oil with minced garlic, onion and persley. As they get browned, add some ripe tomatoes cut into pieces or some bottle tomatoes. Put some salt and let it condense a little. Pour it out in the boiling soup and let it season with it. You may cook in it eggs tagliolini, or sagnette (water-flour) or you may have it as a soup upon slices of homely bread, rubbed with garlic. In that case, sprnkle with some olive oil.
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