Roberto Donna's Cisra (Chick Pea Soup with Sweet Garlic Toasted Bread)
Executive chef/owner Galileo Restaurant, Washington, D.C.
I Matti, Pesce, Il Radicchio, Arucola, Dolcetto, Barolo and Cesco.

• 14 cups water
• 8 ounces salted pork, cubed
• 20 fresh sage leaves, chopped
• 2 tsp. salt
• 2 garlic cloves, sliced
• 1/4 cup olive oil
• 2 dried bay leaves
• 3 tsp. dried marjoram
• 1 onion, peeled, finely chopped (1 cup)
• 1 lb. chick peas, soaked
• 2 heads garlic
• 4-8 slices white bread

Place chick peas in large mixing bowl and cover in cold water; soak beans uncovered overnight. In a medium stock pot, combine olive oil, sliced garlic cloves, sage and salted pork; place over high heat and saute for 2 minutes. Add bay leaves, marjoram, onions and salt. Saute until onions become translucent. Drain and add soaked chick peas and 14 cups fresh water. Keep pot over high heat. Simmer over low heat for a total cook-time of 2 1/2 hours.

Remove pot from heat and pour half of stock pot contents into food processor; puree until smooth. Pour pureed mixture back into original soup mixture in stock pot and mix well.

Take 2 heads of garlic with skins on and wrap in aluminum foil. Bake in preheated oven for 20 minutes. Remove from oven and unwrap heads from foil. Place small slices of bread under broiler to make bread lightly crispy. Remove 1 clove of garlic and peel off skin. Rub baked clove over bread, coating it lightly.

To serve, pour in bowls and drizzle a hint of olive oil over top of soup, making a spiral design. Add coated bread slices crowned with whole garlic cloves as garnish.