{"id":272,"date":"2012-10-03T20:29:24","date_gmt":"2012-10-03T20:29:24","guid":{"rendered":"http:\/\/blog.sandralangston.com\/?p=272"},"modified":"2012-10-03T20:29:24","modified_gmt":"2012-10-03T20:29:24","slug":"pasta-e-ceci","status":"publish","type":"post","link":"https:\/\/blog.sandralangston.com\/?p=272","title":{"rendered":"Pasta e ceci"},"content":{"rendered":"

Pasta e ceci<\/em>, or\u00a0past-uh-cheech<\/strong>-u-ruh<\/em>\u00a0as it is known here, is probably our favorite pasta dish. \u00a0 But it is not everyone’s, and there might be a bit of a taste \u00a0“learning curve” \u00a0for many. \u00a0Cooked \u00a0chick peas have a complicated flavor, and while they absorb some of this from their cooking liquid, they maintain that leguminous “soil” \u00a0taste which you either love or hate. \u00a0We love it.<\/p>\n

I always appreciate a good hummus , and falafel is also really good, \u00a0but as they say here in the south, “La morte sua”* \u00a0is in the form of \u00a0this recipe which we all love.<\/p>\n

—–Ingredients for four:<\/p>\n

1\/2 \u00a0cup of minced celery, carrot, and onion<\/p>\n

1\/3 cup extra virgin olive oil<\/p>\n

two cans cooked chickpeas<\/p>\n

one medium ripe tomato<\/p>\n

two garlic cloves<\/p>\n

about 3\/4 pound (not quite a whole package) of\u00a0dry tagliatelle, or any flat and thin pasta<\/p>\n

salt and pepper, Q.B.**<\/p>\n

If you are a dedicated cook, someone who plans ahead (bless you!) you can start a day or two early with dry chickpeas and get them soaking. \u00a0Change the water often. \u00a0It may take from 24 to 36 hours of soaking to get them softened enough for cooking, depending on their age. \u00a0 But I am a \u00a0short-attention-span type, so I buy the canned ones that are already cooked and soft in their own liquid. \u00a0Make sure there is no added flavoring. \u00a0I think it is detestable that tomato sauces and other canned veggies are often degraded with added flavorings \u00a0in the U.S…What, is it too difficult to add roasted garlic or salt yourself?<\/p>\n

Start with a\u00a0soffritto<\/em>\u00a0of finely minced celery*** onion and carrot, about a half of a cup, maybe a little more. \u00a0Saute these in a third cup of olive oil until softened. \u00a0I know that seems like a lot of oil, but remember, the olive oil in Italian cooking is an integral part of the flavor and mouth-feel of the dish, not just a lubricant to keep it from sticking to the pan! \u00a0 Cook the\u00a0soffritto<\/em>\u00a0gently, until translucent. \u00a0 Don’t let it burn!<\/p>\n

At this point, add one large \u00a0chopped and peeled tomato to the pot. \u00a0If you want to be a stickler and pick the seeds out then be my guest, but I have never been quite so dedicated to perfection. \u00a0Tomatoes are often used in small quantities in Italian cooking, to add acidity as much as flavor. \u00a0They are not necessarily the star ingredient of the dish. \u00a0 A couple of minced garlic cloves, generous pepper, a bay leaf, and the two cans of chickpeas with their water then are added. \u00a0Add \u00a0two more cans of water. \u00a0 Get it simmering and taste for saltiness. \u00a0It needs to be well-salted because the pasta that will be added will need to absorb plenty of salt.<\/p>\n

This is a mixture that will burn, so don’t toddle off to another room and start working on your taxes! \u00a0 \u00a0Few things are nastier in a dish than burned legumes. \u00a0This “soup” will begin to break down into a nice velvety mix in about half an hour. \u00a0At this point I give it a little nudge by whacking it with my “Mini Pimer” \u00a0(stick blender) \u00a0just enough to break up about half of the chickpeas.<\/p>\n

Taste again for salt, and take your flat pasta (tagliatelle or nested noodles made with hard wheat, no egg please, although…****) and break it up with your hands before dumping it directly into the pot. \u00a0Now you will have to stand over it and stir, there is no escape, otherwise it will stick and burn. \u00a0After about five minutes you can turn off the heat and cover the pot. \u00a0Check the liquid level frequently, because the pasta will drink up an incredible amount in no time. \u00a0 When the pasta has soaked up most of the liquid and when it is “al<\/em>\u00a0dente<\/em>” it is ready to serve. \u00a0The consistency should be about the same as gooey mac and cheese.<\/p>\n

As always, I admit to \u00a0nonconformist behavior at the Italian table: \u00a0I love to add grated\u00a0Grano Padano<\/em>\u00a0to this dish. \u00a0My husband sneers as he adds (I kid you not) about a cup of freshly-ground pepper to his, so we each have our personal preferences, as any married couple should! \u00a0 I also like to add a generous dribbling of homemade jalapeno chap-your-ass hot sauce to mine!<\/p>\n

Enjoy!!<\/p>\n

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\"\"<\/a><\/dt>\n
“Strada sul fiume” pastel, 5×5 inches<\/dd>\n<\/dl>\n<\/div>\n

*(“Its ideal death,” meaning roughly, ” The best way for it to go.”)<\/p>\n

**”Quanto Basta” which means “as much as it takes.”<\/p>\n

***I am frustrated that the part of the celery that I need for my recipes is often amputated before it even gets to the market. \u00a0As much of this mixture should be made of the leaves of the celery stalk as is humanly possible.<\/p>\n

****However we have found that\u00a0pasta all’ uovo<\/em>\u00a0doesn’t ruin the recipe, and actually it is quite good made with egg pasta. \u00a0Try it!<\/p>\n

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