Skud S Pasta E Ceci Food

PASTA E CECI EATING WITH THE SOPRANOS!

Steps:

• In large pot, cook pancetta in oil over medium heat until lightly browned, about 10 minutes.
• Add garlic and crushed red pepper and cook until garlic is golden.
• Add chickpeas, tomatoes and parsley, bring to a simmer, and cook 15 minutes.
• Crush some of the chickpeas with the back of a spoon.
• Add 4 cups water to pot and bring to a simmer. Add pasta and salt to taste. Cook, stirring frequently, until pasta is al dente, tender yet still firm to the bite.
• Add more water if necessary to prevent pasta from sticking to bottom of pot.
• The consistency should be just loose enough to require eating with a spoon.
• Let cool slightly before serving. Serve with coarsely ground black pepper.

PASTA E CECI (JAMIE OLIVER)

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.

PASTA E CECI - PASTA WITH CHICKPEAS

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 (ITALIAN PASTA AND CHICKPEA STEW)

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

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 (CHICKPEA SOUP)

Steps:

• Heat a stock pot with cooking spray and a little white wine.
• Saute the celery, onion and garlic.
• Add tomato and parsley, chick peas, remaining wine and chicken stock.
• Bring to a boil and cook for about 20 minutes.
• Remove 1 cup of chick pea mixture and process what is in the pot.
• Return the cup of chick peas to the pot with pasta and cooked covered for 20 minutes more, stirring often.
• Add salt, pepper and vinegar (if desired) to taste.

CECI E PASTA

Steps:

• Heat water for pasta.
• Saute onion and garlic in oil in covered skillet over low heat until very soft, about 10 minutes.
• Add chick peas, salt, oregano, black and red peppers, and bay leaf to skillet. Crush half of the chick peas with the back of a wooden spoon.
• Stir in tomatoes with liquid and parsley. Simmer, covered, 10 minutes.
• Cook pasta according to directions while sauce is simmering.
• Continue to simmer sauce uncovered to thicken slightly, about 3 minutes.
• Drain pasta. Remove bay leaf from sauce. Pour sauce over pasta and toss.

SKUD'S PASTA E CECI

Steps:

• Saute garlic in olive oil.
• Add tomatoes and half the chickpeas.
• Remove from heat. Blend with an immersion ("stick") blender, adding some stock if it's too thick.
• Return to heat. Add remaining chickpeas, pasta, stock, and rosemary.
• Bring to the boil then simmer until pasta is cooked.
• Add salt and pepper to taste.