Best 2 Chickpea Maltagliati E Fagioli Recipes
In the vibrant culinary landscape of Italy, there exists a symphony of flavors that dances on the palate, captivating the senses with its rustic charm and wholesome ingredients. Maltagliati e fagioli, a traditional Tuscan dish, embodies this essence, showcasing the harmonious union of simple ingredients into a hearty and comforting meal. This symphony of flavors begins with maltagliati, a type of pasta roughly translated as "badly cut," a testament to its humble origins as an everyday, peasant dish. These irregularly shaped pasta pieces, crafted from a combination of flour, water, and eggs, possess a delightful texture that perfectly captures the essence of rustic Italian cooking.
Accompanying the maltagliati is a rich and flavorful bean stew, typically made with cannellini or borlotti beans. Slow-cooked with aromatic vegetables, such as onions, carrots, and celery, the beans absorb the essence of these ingredients, resulting in a thick, velvety broth that envelops the maltagliati in a warm embrace. The addition of herbs, such as rosemary, sage, and thyme, adds a touch of aromatic complexity, elevating the dish to a symphony of flavors. Other recipes featured in this article provide variations on this classic, including a vegan version that substitutes chickpeas for the beans, a summery rendition with fresh tomatoes and basil, and a hearty winter version with sausage and kale. Each recipe offers a unique interpretation of this Tuscan classic, ensuring that there's a perfect maltagliati e fagioli for every palate and occasion.
PASTA E FAGIOLI WITH CHICKPEAS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables start softening, 12 to 15 minutes. Stir in the tomato paste and rosemary and cook until the tomato paste darkens in color, about 3 minutes.
- Stir in 6 cups water, the chickpeas with their liquid, the parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until the vegetables are soft, about 10 minutes. Remove 1 cup of the soup (chickpeas, vegetables and broth) and puree in a blender, then return to the pot. (Alternatively, partially puree the soup in the pot with an immersion blender.)
- Stir the pasta and escarole into the soup. Cook until the pasta is tender and the escarole is wilted, about 6 minutes. Remove from the heat and stir in the grated parmesan. Top each serving with the remaining 1 tablespoon olive oil and more parmesan.
Nutrition Facts : Calories 400, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 9 milligrams, Sodium 1043 milligrams, Carbohydrate 45 grams, Fiber 12 grams, Protein 14 grams, Sugar 6 grams
CHICKPEA MALTAGLIATI E FAGIOLI
Chickpea lasagna sheets are broken into "badly cut" (maltagliati) pieces and cooked with cranberry beans for a twist on the traditional Italian stew.
Provided by Buckwheat Queen
Categories Stew
Time 9h20m
Yield 4
Number Of Ingredients 19
Steps:
- Soak beans in water, 8 hours to overnight.
- Drain beans and briefly rinse under cold water. Allow to drain.
- Tie sage, rosemary, and bay leaf with kitchen twine. Set aside. Break lasagna sheets into uneven pieces that are relatively the same size.
- Heat a stovetop pressure cooker over medium-high heat. Add 2 tablespoons oil, onion, carrots, and red bell pepper; stir until onion is translucent. Add drained beans, herb bundle, green beans, cherry tomatoes, garlic, and chile pepper. Stir to ensure beans are evenly distributed. Add 4 cups water and bouillon cube. Secure the lid and bring to pressure. Cook for 8 minutes from the first whistle.
- Turn off heat and allow pressure to release naturally according to manufacturer's instructions. Remove cover and discard herb bundle. Season stew with salt and pepper. Bring to a boil. Add pasta pieces a few at a time, stirring constantly to avoid sticking.
- Add boiling water a little at a time if the stew becomes too thick. Stir frequently until pasta is tender yet firm to the bite, about 8 minutes. Ladle into 4 bowls. Top each bowl with 1 teaspoon extra-virgin olive oil.
Nutrition Facts : Calories 406.6 calories, Carbohydrate 56 g, Fat 13.6 g, Fiber 17.2 g, Protein 18.3 g, SaturatedFat 1.8 g, Sodium 88.5 mg, Sugar 3.1 g
Tips:
- Use canned beans and chickpeas to save time. You can also use dried beans and chickpeas, but they will need to be soaked overnight before cooking.
- Don't overcook the pasta. Maltagliati is a delicate pasta, so it's important to cook it al dente, or slightly firm to the bite.
- Add the beans and chickpeas to the pasta during the last few minutes of cooking. This will help to prevent them from becoming overcooked.
- Season the soup to taste with salt, pepper, and red pepper flakes. You can also add other herbs and spices, such as garlic powder, onion powder, or oregano.
- Serve the soup hot with a side of crusty bread or a salad.
Conclusion:
Chickpea maltagliati e fagioli is a delicious and hearty soup that is perfect for a cold winter day. It's also a great way to use up leftover beans and chickpeas. So next time you're looking for a quick and easy meal, give this soup a try.
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