Ciceri e Tria - Tagliatelle with Chickpeas and Pan Fried Noodles

Yum, yum, yum, yum, yum. I didn't realize how much the added crispness of preparing noodles in this way would add an extra layer of interest to this dish. Just totally yummy -- a lovely combination of stewy flavors, warm pasta, and crispiness.

Ciceri e Tria
The Top 100 Pasta Sauces

10 oz tagliatelle
10 oz chickpeas, dried
1 tsp baking soda
Salt and pepper
1 bay leaf
1 clove garlic, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
Parsley, finely chopped
8 oz can Italian plum tomatoes
Olive oil

Wash dried chick peas. Put in bowl with plenty of tepid water. Add soda and 1 tsp salt to water. Soak for at least 12 hours.

Drain peas. Put to boil in fresh water. Add bay leaf. Boil 1 hour. Drain. Return to pan. Add chopped vegetables and tomatoes, with their juice. Cover with boiling water and cook for another hour, being careful to not let the pan boil dry.

When chick peas are ready, boil a large quantity of water. Add salt and then HALF the pasta. Cook.

Break the remaining uncooked pasta into short pieces.

When boiled pasta is nearly ready, heat some olive oil in a frying pan. Drain boiled pasta. Turn into a large heated bowl, and add cooked chick peas, which should have absorbed msot of the water and be in a thick, rich sauce. Stir well.

Now, at the last possible moment, fry the short lengths of pasta in the hot oil, stirring all the time with a wooden spoon. It will only take a few minutes for the pasta to swell, crisp, and then turn golden brown. Add this fried pasta and the olive oil to the serving bowl. Mix well and serve immediately while fried pasta is still crunchy.

Comments

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking. Bring the beans back to a boil and cook, until tender. This will take...

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses

This was delightful. Particularly the potatoes. While I had used pomegranate molasses before, I hadn't anticipated liking this as much as I did. I think the difference is in the quality of the molasses. Previously, I had used an economical version, which was much to sweet, much too sticky. I highly recommend splurging on a higher quality ingredient. Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses Milk Street 1/4 olive oil 2 tsp pomegranate molasses 1 T allspice 1 tsp coriander 3/4 tsp cinnamon 1/8 tsp cardamon salt and pepper 3 lb chicken , bone-in, skin on, trimmed and patted dry 1 1/2 lb potatoes , unpeeled, in 1 1/2" wedges 8 cloves garlic , peeled parsley , to serve In a large bowl, stir together the oil, molasses, allspice, coriander, cinnamon, cardamom, 4 teaspoons salt and ¼ teaspoon pepper. Put chicken and potatoes on a large tray. Toss with the sauce. Add garlic cloves. Heat the oven to 450°F. Roast until the thi...

Donut Army

Search This Blog