When I was little I did not love this dish, it seemed tasteless, devoid of personality and especially monotonous, like many soups.
Then one day a friend of my father, chef and owner of a famous restaurant in Maremma, made me taste this dish and finally, for the first time I appreciated it. It seemed immediately flavorful, so that I finished the whole plate, under my father’s surprised eyes.
The trick there was! His name: anchovy fillets
When you discover how magical is this combination … you stay on.
Here in Tuscany the kind of pasta to use with chickpeas puree are the “Tagliolini“, but actually there’s so much variety suitable for this dish: capelli d’angelo (I like them most of all), ditalini, gramigna…
Since chickpeas are the protagonist, one can say that this dish has not season, and enjoy tasting it even in Summer, with that aroma of rosemary reminiscent of pine forest and fills you nostrils.
When I got it, though, I immediately think of our small house on the mountains and of the winter in general, aspects that represent for me the search for new recipes for our private dinners, and new dishes to be included in our cookery courses.
It’s on the mountains, thanks to grandma Adriana, where I learned to make tortellini from Emilia and is always on mountains where I experience the most diverse dishes, with my family that acts as a “guinea pig”, immersed in an extended time, in a warm and welcoming environment, in a region (Emilia Romagna) famous for happy people and good food.
And so, every time we go to the mountains, while the fireplace is lit, the fire crackling, and outside there’s the snow… on the table waiting for us you can often see some steaming “terracotta” bowls: it’s our homemade pasta with chickpeas puree.
|Ginny is eating “pasta e ceci”|
- can not miss: rosemary sprig
- choose a pasta with a cooking time no longer than 4 minutes, otherwise you risk compromising the right texture of the puree.
- If using dried chickpeas: soak them in cold water with a teaspoon of baking soda for a whole night. Throw away the soaking water and boil them in salted water for about 40 minutes (20 minutes with the pressure cooker). Use their liquid to prepare the chickpeas puree
- If using canned chickpeas, throw away the liquid in which they are immersed and use only the vegetable broth
- if you do not like very much the flavor of the garlic, remove it before using the immersion blender
- garlic should never burnish, in any recipe