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| Pasta e Ceci |
| 02.01.04 (10:39 pm) [edit] |
Pasta é Ceci
{ Chickpea Soup }
". . . inde domum me ad porri et ciceris refero laganique catinum," (I was given a bowl of leeks and chickpea lasagna at my house), wrote the Roman poet Orace (Satire). Chickpea soup, flavored with garlic and rosemary, is probably the oldest recipe in Roman cooking.
INGREDIENTS:
11 oz (300 gr.) dry chickpeas or 2 cans of chickpeas 3 + 2 tablespoons extra-virgin olive oil 1 garlic clove, finely chopped
1 spring of rosemary
2 anchovy fillets, chopped
2 tablespoon tomato purée
Salt and pepper
6 oz. (180 gr.) pasta, short ditali, or spaghetti, broken in 1/2-inch (1 cm) pieces
METHOD:
Soak the dry chickpeas in fresh water overnight or as long as necessary to have them tender. Drain the chickpeas when ready to cook. If using canned chickpeas just drain them from the can water.
In a large saucepan, put 3 tablespoons of the extra-virgin olive oil, garlic and the rosemary. Turn heat to medium.
As soon as the oil becomes hot, add anchovies and stir to dissolve. This step must be done very quickly to avoid browning the garlic and burning the anchovies.
Immediately add tomato, chickpeas, and 4 cups (approximately 1liter water). Bring to a boil. Cook for about 20 minutes or until the chickpeas are tender.
Add freshly grated pepper. Anchovies can be very salty, therefore taste the soup and add salt only if necessary. Remove the rosemary.
Add the pasta and cook for the time indicated by the manufacturer, checking for readiness from time to time. Pasta is ready when al dente (firm but not too soft or overcooked).
Transfer to individual serving bowls and top with a drizzle of extra-virgin olive oil.
Serve warm.
************************* ****
From newsletter of: chef2chef.net
http://www.chef2chef.net" title="http://www.chef2chef.net" target="_blank"http://www.chef2chef.net
Recipe from author Anna Maria Volpi. Her book: The Timeless Art of Italian Cuisine, Centuries of Scrumptious Dining
Visit her site here: www.annamariavolpi.com
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