Pasta e Ceci alla Clementina
A delicious minestra that the Romans ate especially on Friday, a day that at one time was meatless.
Similar Recipes
Ingredients
For 4 Person(s)
For the Pasta e Ceci:
- 1/2 pound short pasta
- 1/2 pound dried chickpeas
- 1/2 cup extra virgin olive oil
- 2 ripe plum tomatoes
- 3 cloves of garlic
- 2 fillets of anchiovies
- 1 sprig of rosemary
- salt & pepper
ADVERTISEMENT
Directions
- The night before, put the chickpeas in cold water and let them soak for 14-16 hours.
- Pour in a pan the softened chickpeas and cover them with water. Add 2 cloves of garlic and a branch of rosemary.
- Cook the chickpeas until they reach an "al dente" consistency (about 2-2.5 hours)
- Boil for a few seconds the tomatoes in hot water, remove the skin and cut them in large cubes. Remove the seeds.
- In a separate large saute` pan add the EV olive oil, flavor it with a clove of garlic and a branch of rosemary. Remove the garlic and the rosemary as soon as the garlic turns gold.
- Add the anchovies and crush them in the hot oil with a fork.
- Add the tomato cubes. Salt to taste and let it cook for a few minutes.
- As soon as the chickpeas have reached the "al dente" consistency, remove half of them and liquefy them with a blender or a food processor.
- Add the liquefied chickpeas and the whole chickpeas with their own water into the pan.
- Add the pasta cooked "al dente" and saute for a minute.
- Serve in bowls by adding a few drops of EV olive oil, fresh pepper and a garnish with a branch of rosemary.
Advertisement
Categories:
First Course Recipes, Nonna Beatrice Bassanetti, Italian Pasta Recipes, Lazio Recipes, Easy Recipes, All Recipes, Valentine's Day Recipes, Chickpeas Recipes, Mother's Day Recipes, Father's Day Recipes, Memorial Day Recipes, Labor Day Recipes, Heart Friendly First Courses Recipes, Mediterranean Diet First Course Recipes