Indulge in the rustic flavors of Pasta e Ceci, a classic Italian dish that combines the wholesome goodness of chickpeas with the comforting embrace of pasta. Originating from the humble kitchens of ancient Rome, this dish has stood the test of time, gracing tables across Italy and beyond.
Our culinary journey begins with two enticing variations of Pasta e Ceci: one rooted in the traditional simplicity of the Roman countryside and the other infused with a vibrant burst of Calabrian flavors. Both recipes promise a symphony of textures and tastes, where tender chickpeas mingle with al dente pasta, enveloped in a rich tomato-based sauce.
The Roman Pasta e Ceci embodies the essence of culinary minimalism, showcasing the harmonious interplay of chickpeas, pasta, garlic, and olive oil. Its unassuming ingredients beget a dish that is both comforting and profoundly satisfying.
In contrast, the Calabrian Pasta e Ceci takes a bolder approach, introducing a chorus of Calabrian chili peppers, aromatic fennel, and briny olives. This rendition offers a spicy and flavorful twist, sure to awaken your palate and leave you craving more.
As we embark on this culinary adventure, you will be guided through each recipe with precision and clarity. From selecting the freshest ingredients to mastering the art of cooking pasta al dente, we've got you covered. Whether you're a seasoned chef or just starting your culinary journey, these recipes will empower you to recreate these Italian classics in the comfort of your own kitchen.
So, gather your ingredients, prepare your taste buds, and let's delve into the delectable world of Pasta e Ceci – a testament to the enduring charm of Italian cuisine. Buon Appetito!
PASTA E CECI
This simple, hearty dish is pure Italian comfort food. Made with double carbs (chickpeas -- the "ceci" -- and ditalini!), it's somewhere between a soup and a pasta, bringing the best qualities of both to one bowl. While it's optional, the Parmesan rind adds a depth of flavor here as well as to other soups and stews, especially vegetarian ones. Whenever you finish a wedge of Parmesan, just wrap the leftover rind well in plastic and keep it in the fridge. The lemon zest and juice add a bright note to the broth that's thickened by mashing some of the chickpeas. If you don't have a potato masher, you can mash the chickpeas against the sides of the pot with a wooden spoon.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a medium Dutch oven over medium heat. When the oil is hot, add the carrots, celery and leeks; cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Clear a space in the center of the pot and add the tomato paste, rosemary, garlic and red pepper flakes. Let toast for a minute, then stir into the vegetables. Add the chickpeas, lemon zest, bay leaves, Parmesan rind, if using, 6 cups water and 1 1/2 teaspoons salt. Bring to a simmer and cook, uncovered, until the vegetables are tender, 18 to 20 minutes. Use a potato masher to mash some of the chickpeas until the broth appears creamy and slightly thick, leaving plenty of chickpeas whole, 6 or 7 mashes around the pot should do the trick. Add the ditalini and 1 cup water. Return to a simmer and cook until the ditalini is very al dente, about 7 minutes. Remove from the heat, stir in the lemon juice and let sit until the broth is thickened and the pasta finishes cooking, about 5 minutes.
- Remove the bay leaves, cheese rind and lemon zest before serving. Season the pasta e ceci with salt, if needed. Serve with a drizzle of olive oil and a sprinkle of freshly grated Parmesan.
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)
There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.
Provided by Colu Henry
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
- Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
PASTA E CECI - PASTA WITH CHICKPEAS
What makes good food? Peasant food. Food that's hearty, stick to your ribs, simple, and filling. This dish fits the bill to a "T" and will even feed the pickiest eaters I know (and trust me, I know some picky ones). It's a nice change from 'everything's tomatoes and black olives and pork' rut of the usual 'Italian' fare. (NB: You can actually use any small or broken up pasta...or substitute orzo, alphabet pasta, stars, whatever you have in your pantry. I don't think broken up 'long' pasta works very well though).
Provided by ThatCaptJim
Categories Lunch/Snacks
Time 1h15m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Add onion, celery, garlic, and rosemary in pan with olive oil and cook over gentle heat for 15-20 minutes, until the vegetables are very soft. Be careful not to caramelize them!
- Drain chickpeas in cold water and add them to pan, then cover with chicken stock. Cook over gentle heat for 30 minutes.
- Remove half the chickpeas and reserve in a bowl.
- Use an immersion blender to puree the remaining soup (or jush mash the chick peas up really well with a potato masher for a more rustic presentation).
- Return reserved chickpeas to pan, and add pasta. Cook gently until the chickpeas are tender and the pasta is cooked.
- If the soup is a little too thick, add small amounts of hot water until it's the consistency you like.
- Season with salt, pepper, vinegar, and fresh herbs. Serve with a good loaf of bread!
- Feel free to exchange the type of stock - this is equally good with beef or chicken instead of vegetable!
PASTA E CECI (JAMIE OLIVER)
Make and share this Pasta E Ceci (Jamie Oliver) recipe from Food.com.
Provided by DrGaellon
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
- Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.
- Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.
Tips:
- Use canned or pre-cooked chickpeas: This will save you time and effort, and the chickpeas will still be delicious.
- Don't be afraid to add more vegetables: This is a great way to make the dish more nutritious and flavorful. Some good options include carrots, celery, bell peppers, and zucchini.
- Use a good quality pasta: This will make a big difference in the final dish. Look for a pasta that is made with high-quality ingredients and has a good texture.
- Don't overcook the pasta: It should be cooked al dente, or slightly firm to the bite.
- Add the pasta to the sauce at the end: This will help to prevent the pasta from becoming overcooked.
- Serve the pasta with a sprinkle of grated Parmesan cheese and a drizzle of olive oil: This will add extra flavor and richness to the dish.
Conclusion:
Pasta e ceci is a simple but delicious dish that is perfect for a weeknight meal. It is made with a few simple ingredients, and it can be easily customized to your liking. With its combination of pasta, chickpeas, and vegetables, this dish is a great source of protein, fiber, and vitamins. So next time you are looking for a quick and easy meal, give pasta e ceci a try. You won't be disappointed!
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