How to Hack a Caponata di Melanzane: Sweet and Sour Aubergine Recipe

I think the best way to hack a caponata is to get someone else to make one for you but he or she has to be trustworthy.  A caponata made without love can be a very disappointing affair.  I am not a goody goody, by the way, and rely on tricks and tips and short-cuts to make life run more smoothly, but when it comes to certain dishes there can be no cutting of corners.

I started out well enough, in an Eiffel Tower kind of way.

IMG_9474I cut up some aubergines/eggplant into chunks, sprinkled salt over them and placed a plate and weight over them to help their inner liquid demon ooze out more readily. By the way, the Le Creuset-type cast iron saucepan you see?  Slightly battered.  So sad, I dropped it the other day and was on the brink of throwing it away but just couldn’t find the heart to do so because it had belonged to my Swedish grandmother and so it is easily close to being 100 years old.  It can continue to be used in other ways.

IMG_9476IMG_9477I had left the aubergines to sweat for at least an hour and this is how much ‘stuff’ they released.

 

Time to rince the aubergine chunks thoroughly, to rid them of the salt.

IMG_9480Time to squeeze the water out of them.  This can be a bit of a pallaver so another good hack is to find an obliging husband to do this manly job for you.

Now the whole point of salting the aubergines is to make frying them a happy affair: they will not absorb too much oil and their texture will be more pleasing.  So, give yourself brownie points for not skipping this important step.

Off I went out then and did whatever it was I went out to do BUT I took an awful long time doing it.  Hence,  when I came home, it was late and supper had to be made and I was tired and was in no mood for frying these aubergines. Which is what is required of a true, proper Caponata di Melanzane. After a bit of head scratching and huffing and puffing and chiding myself for wanting to attempt a caponata on a busy day, I decided to go maverick.  Be a caponata iconoclast! I told myself.

IMG_9481I lay the chunks on a pyrex dish and dribbled some nice olive oil and sprinkled a little bit of  salt and … yes, you guessed it.  I put them in the oven to cook.  (Where’s that icon for the palms of both hands resting on both cheeks in a show of amazement?).  UNHEARD OF!

IMG_9484They cooked in the oven at 180°C for about 40 minutes.

IMG_9504When they cooled down, I covered them in plastic wrap and put them in the fridge.  I was exhausted and went to bed.

THE NEXT DAY

img_9584.jpgI placed 4 tablespoons of sugar in a small pan and poured white wine vinegar to cover it by more than 1 inch.  Cook the vinegar until the sugar melts and set aside.

img_9581.jpgChop up some onions and cook over a low heat.  Add a bit of salt as well as sugar.IMG_9585When the onions have gone golden ..

IMG_9586Add some very good-quality Italian plum tomatoes.  A caponata is best made with sweet fresh tomatoes but I didn’t have any on me.  I used a pair of scissors to chop ’em directly in the saucepan.  This is the ‘salsa’ that we are preparing, and it should cook for about 15-20 minutes.

IMG_9587Celery.  Celery is an integral part.  Pare the celery stalks, cut them up and blanch them in some salted boiling water. Drain and set aside.

img_9588.jpgAlso – but I don’t have any photo – rinse some salt dried capers over and over again, and have them at the ready.

IT ALL COMES TOGETHER

Add the celery and cook for a couple of minutes.

IMG_9590IMG_9591The sauce was getting a little thick and now was the right time to pour in the sweetened vinegar.  Sorry, no photo of me pouring it in.

IMG_9592Then in go the baked aubergines.

IMG_9593Lots of fresh basil.  Combine all the ingredients.  Job done, the heat can be turned off.

IMG_9594One last thing.  Toast some pine kernels.

img_9595.jpgOnce it had all cooled down, I put the caponata in a glass container in the fridge.  So the great thing about this recipe is that it can be prepared in advance.

IMG_9652We were getting ready for an outdoor grill with family, at my in-laws’ house in the Marche and the caponata took pride of place where the vegetable side dishes were concernerd.

IMG_9653I stuck some more fresh basil in the middle.

SSSI9783And everyone said the caponata tasted lovely.

I, being a fusspot, continue to prefer the fried version.  But it’s good to know that the next best thing is the oven approach.

I don’t know whether you are acquainted with Frank Fariello? If not, you should definitely check out his super blog “Memorie di Angelina”.  Bless him, he wrote the following comment on a recent post I had written:

“Lighter it may be but never as good.” Amen, I say, to that. I’ve tried various light version of parmigiana and they’re invariably disappointing. Nothing like the original recipe, heavy as it may be. I remember my grandmother dipped her eggplant slices in flour and egg as well. Made the dish even heartier but boy was it heavenly!

 

We’re on the same page Frank and I … I am a fried-food-fanatic! But, if you don’t like the idea of frying, this oven cooked aubergine caponata will do very well indeed, I promise.

Pasta on the Beach: Courgette Concert

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My husband and I decided to spend a day on the beach at Porto Ercole. It’s on Tuscany’s Monte Argentario coast.  That’s what I like about living near Rome, we’re never too far away from a really nice beach.

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Lovely clear, clean water and – for a wimpy wuss like me who can’t bathe in normal ‘cool’ water – there was the added advantage of the temperature being warm enough for me.

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This was late August, and the beach still quite busy.  But not overcrowded as beaches tend to be in many parts of Italy during the June-September holiday season.

A few days before, at work in the kitchen at the Casale Minardi wine estate, I watched as chef Luigi went about making a very simple pasta dish.  Hmmm.  Simple but delicious, so I just had to try it out for myself.

INGREDIENTS: courgettes/zucchine, olive oil, an onion, some pork jowl (guanciale) – I suppose pancetta or bacon would do, lemon zest, grated parmesan or pecorino cheese, almonds.  P.S.  Remove the guanciale and this is easily a vegetarian recipe.

 

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I snapped the courgette blossoms off and placed them in a bowl of fairly warm but not hot water.  By the way, if you can’t find courgette blossoms, this pasta will still taste good.  And, as a piece of perhaps not very vital information, I can also tell you that these were female flowers.  The male flowers have a little stem to them.

4I removed the flowers after about 15 minutes and left them to dry out for a bit.  Notice how they have plumped out by a good soak in the water. Set aside.

Chop up some almonds.  You could toast them first if you liked.  I couldn’t be bothered. Set aside.

7Grate some pecorino cheese.  If you can’t find pecorino, parmesan will do very nicely.  Set aside.

Get a packet of pasta ready.  Set aside.

Slice some guanciale very thinly, set aside.

Enough with all this setting aside!  Time to get cooking.

Put the water onto boil.

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Roughly chop an onion and cook it with some olive oil.  It must not brown, okay?  Low and steady heat.  Go for a blond colour.

9Now add the slices of guanciale.

10Give the guanciale enough time to render its fat and then add the courgettes.

11Cook the courgettes until you are happy with their texture and now add some lemon zest – in slices, not cut up finely.  Because you will remove the lemon zest before serving the pasta.  If you are a lemon zest fiend, as Luigi the chef most definitely is, you could chop it very very finely and leave it in.

12Time to add the almonds.  Combine the ingredients.

13Tear the courgette blossoms and add them too.

14Mix them in and turn the heat off until you are ready to drain the pasta directly into the saucepan.  Next time, I would add the blossoms last.

15Here we go.

Turn the heat on and add some of the cooking water.  Finish cooking the pasta. Then take the saucepan away from the source of heat.

16Add some of the pecorino and mix it in.

17Taste.

18Add some more.  Taste.

19Add a little bit more cooking water if necessary.  And yes, it was necessary.  It helped to make everything come together.

Remove the lemon zest and serve.  Keep some for leftovers.

20Enjoy some the next day on the beach – an essential secret ingredient for this recipe.

 

An Apple a Day Makes Our Straccetti very Okay

Straccetti are basically slices of beef cut very very thinly, that take no time to cook and are thus a favourite go-to dinner option when it’s hot and one doesn’t want to be perspiring more than necessary, and certainly not over a cooker/stove top.  The butcher sell these already cut for the customer.

A “straccio” is a rag or tea towel of sorts and the diminutive “straccetti” (pronounced stratch-ett-ee) do indeed resemble little rags I suppose?  They are normally served with fresh rocket/arugula, sliced tomatoes and slithers of parmesan.  Some like to dribble a little balsamic vinegar (I don’t).  They can be served with fresh porcini mushrooms/ceps too, why not?

This time I decided to add an apple to the mix: aha! How very daring of me, hey!

But let’s begin at the beginning.

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Pour some olive oil into a frying pan and add some garlic (if you like, and I do like, as well as some chilli).

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Lay the streccetti flat in the saucepan, preferably in one layer.  Spinkle with salt.  Slice an apple and place that on top.

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Arrange a wreath of rocket/arugula and tomatoes cut in half inside a nice big serving dish or bowl.

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Now turn on the heat.

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The straccetti take no time to cook over a strong flame (3-4 minutes).  Use a wooden spoon or fork towards the end of the cooking time to make sure all the meat is cooked.

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Transfer the straccetti to the beautiful bowl.

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Don’t let the ‘greyish’ hue of the meat put you off.  Straccetti taste delicious !

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And I must say that the inclusion of the apple, although not traditional, did add a je ne sais quoi to it all.  Feel free to slather more olive oil on everyone’s plate.

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I wrote this post about how to make straccetti with artichokes seven years ago … the recipe still holds good, here is the link if you’d like to take a look:

https://myhomefoodthatsamore.wordpress.com/2011/04/06/rags-to-riches/

Bruschetta Basics

A bruschetta (pronounced bruce-kettah) is a slice of toasted bread with some kind of topping on it.  It’s as basic as that.  The bread should, ideally, be toasted over some kind of grill or griddle pan, and leave ‘marks’ on it, but a hot oven will do.  What is known as a ‘broiler’ in American English and an oven grill in English English will also do.  But no frying.  A bruschetta is never fried.

The most typical and iconic of all bruschetta’s (bruschette in the Italian plural) is a drizzle of excellent quality olive oil and some salt.  The variation on that is to rub some garlic on the toasted bread before adding the olive oil.  I find that less and less people are serving it this way in Italy because younger Italians can’t hack raw garlic any more, not the way their grandparents could.

The second most typical variation is a topping made of tomatoes, basil, salt, olive oil and some garlic – the latter used only in moderation and never rubbed on the bread as in the days of yore but simply added to the salsa-like tomato concoction.

Could anything be easier to make? And yet, even in this no brainer of a recipe there are a couple of tips that can make a tomato-topped bruschetta something heavenly as opposed to just okay.  Ready?

So the first thing is to opt for the best quality ingredients that you can lay your hands on: good Italian bread, nice tomatoes, good extra virgin olive oil etc.

img_8464.jpgI decided to peel the larger tomatoes because it is their pulp that I was after.  The smaller tomatoes on the right, however, were sweet and ripe enough and needed no peeling.

img_8466.jpgI began by peeling and then quartering the larger tomatoes.  If you can’t be bothered to peel them, fine.   I am only showing you what I did.

IMG_8467After quartering them, I removed all the stuff and seeds from their middle.

img_8468.jpgYou see? This is what I removed.  You don’t have to throw it away – you could use it in some kind of soup for instance.

IMG_8465You don’t even have to throw away the skin that gets peeled off – you can dry the tomato skins and then fry them and add them as a finishing touch to any dish.

img_8469.jpgNow roughly chop/dice the tomatoes .

img_8470.jpgAnd then we want to drain the tomatoes of their excess liquid which tends to be on the acidic side.  So put the chopped tomatoes in a colander over a bowl, and let them drip away for about 10 minutes or so.

img_8471.jpgAfter that, time to assemble.  Place the chopped tomatoes in a bowl, add some garlic, sliced large enough that it can be put aside just before serving, plenty of basil leaves, lots of olive oil and a good pinch of salt.  Let this stand for about five, maximum 10, minutes. If you let it stand longer – that’s when yukky disaster bruschetta ensues.  Totally unappetising.  So, yes, timing is all.  Also, remember the good cook’s mantra: taste, taste, taste.  If the tomatoes are a bit acidic, add a pinch of sugar too.

img_8472.jpgThe bread still nice and hot.  Add the topping and serve!

So.  Not at all difficult to make but yes … timing is of utmost importance.  The topping is not something that can be prepared in advance.  This is fresh and last-minute stuff.

So summery, so delicious.

Merry May Fettuccine with Spring Greens

One can only imagine with what a hurrah! welcome! the arrival of Spring would have been greeted generations ago – not only because it heralded warmer temperatures but also because there would be an increase in the variety of food one could eat.  A bit of novelty for the poor ol’ palate.

We all take fridges and freezers for granted, don’t we, as well as the transportation of food across countries and continents.  Can you imagine having to do with just salted or brined fare for months on end? Doesn’t bear thinking about.  So I expect that the sense of gastronomic expectation previous generations had with the break of Winter lingers on still, even though we live in an age where formerly summer-only crops are available all year round now (think tomatoes, salads, aubergines, courgettes etc).

Where I live in Italy, within spitting distance of Rome, it is only artichokes, peas and broad beans (fava beans in American English) that are not available all year round, properly ‘seasonal’ I mean.  They are ingredients that are all about Spring, and rebirth and regeneration.  For the rest, one can find nearly all the other vegetables in stalls and supermarkets, and these veggies are either grown in greenhouses or imported (green beans from Morocco for instance).  One of the reasons I began boycotting supermarkets was when I read the label on the provenance of lemons one day.  Italy is bursting with lemons and yet these were imported from Argentina! Nearly all the garlic to be found in Italy hails from Spain, again a conundrum for me since I am sure that garlic can grow extremely well on this peninsula.  And one final moan: tomatoes (tasteless ones at that) from Holland.  Seriously … I am not against the export/import of foods as such, so that’s not it.  But surely it doesn’t make sense to import food(s) that one can grow perfectly well in one’s own country?

Enough of this rambling, and on with the recipe.  The point I wish to underscore is that fresh, seasonal vegetables are an absolute delight and inspire one to treasure their transient presence at our table.  They are there to remind us to be grateful for variety.

I was also inspired by having favourite son visiting us for the weekend.  As it happened, my husband could not join us for the Sunday lunch but I thought I would make a ‘special’ pasta anyway for our two kids (we also have a favourite daughter).  I decided that ‘fresh’ had to be the theme, and that included my making my own fettuccine.  Home-made pasta is a treat and not difficult to make (basically 100g of flour per egg per person).

INGREDIENTS FOR THE PASTA SAUCE

Courgettes, asparagus, broad beans, tomatoes, guanciale/pork jowl (pancetta or Italian sausage or even a little bit of bacon will do if you can’t get the pork jowl), peas (I used frozen because that’s all I had) fresh rosemary, basil, marjoram and mint, lemon zest, parmigiano (parmesan cheese) and pecorino cheese.

The tip I would like to point out today is to create a sort of ‘broth’ in which to cook the pasta.  If you season the cooking water this way, the final pasta will take on an especially tasty flavour.

I did not, as is my wont, take a photo of every single step as I cooked but I am sure it won’t be a problem for you.  The procedure for this pasta sauce is far from problematic.  True, there are a number of steps and ingredients involved, yes there are, but any care or difficulty is to be gleefully thrown to the wind!  Winter is over, let’s hear it for Spring!

Ready?

Cut the asparagus about an inch or slightly more below the tip.  Then slice the tips into two or three or even four parts and set aside.  Use what is left of the usable asparagus to make up the broth.  I cut up these stems into smaller pieces because that will make it easier to process the broth at a later stage.

1Place the asparagus inside the pasta pan.  Cover with water but don’t put the whole amount of water you would normally use to cook the pasta – only about half the amount.  This will make it easier for you to process the asparagus once they are cooked.  And do add a little salt too.

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When the asparagus are cooked, use a hand held immersion blender and process them into a broth.  Now add extra water.

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Also add a sprig of rosemary – this will also impart a nice flavour to the asparagus ‘broth’ in which to cook the pasta.4I got favourite son to shell the broad beans for me.  I had simmered them for less than 10 minutes.

5And here they are stripped of their outer skin.  Set aside.

6Do you know what this is? I hadn’t known.  It’s fresh garlic.  My first time.  If you can’t find fresh garlic I expect that an onion would be a good substitute for this recipe (rather than ordinary garlic).

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Chop up the fresh garlic – not all of it mayble, just enough to smarten the dish up with.

8And now it’s time to get serious.  Put the pasta broth on the boil and add extra salt when it starts simmering.  Also, pour some olive oil into a large saucepan and add some thinly sliced guanciale (again – pancetta or bacon or Italian sausage will do if you can’t find guanciale/pork jowl). Gently cook the guanciale.

9Start by adding the garlic  and cook for about two minutes …

10Now courgettes sliced into happy discs …

11Next come the slices of asparagus tips.

12And now a smattering of peas (frozen is all I had), two small quartered tomatoes and the broad beans.  Time to sprinkle some salt.

13Marjoram and basil go into the pan too.

14Toss the vegetables about gently as they cook and become acquainted with one another. At this point add a ladleful of the asparagus  broth.

15Also add a teaspoon or a wee bit more of butter.

16Add the smallest amount of lemon zest (put more in if you like – I don’t like too much of the stuff in my cooking, just enough to give the dish a little lift without overwhelming with its citrusy clout).

17When you think the veggies are nicely cooked and ready to receive their royal highnesses the fettuccine … lower the latter into the simmering and salted asparagus broth.  It won’t take long for fresh pasta to cook.

18Drain the pasta directly into the saucepan with the veggies.  Add a bit more asparagus broth.

19Now is the time to sprinkle a little grated parmigiano (parmesan cheese) into the mix and combine till the cheese is totally blended with the sauce.

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When plating up, add a few  mint leaves on top of the pasta.

21Final touch: sprinkle grated pecorino cheese and serve.

And, naturally, enjoy!!!

P.S. Frank Fariello has recently written a post on a very similar dish.  Great minds think alike ! http://memoriediangelina.com/2018/05/11/fusilli-primavera/

Pasta Alfredo Frascati Style

The thing about Pasta Alfredo is that it is basically well known only outside of Rome and especially in North America.  There are two restaurants in central Rome that that can lay claim to the origin of this recipe and it became famous because famous foreigners got to enjoy it, including early Hollywood film stars.  If you have a little gander around google you will encounter scores of articles to enlighten and amuse you.  If you haven’t got the time or patience, I would advise you to click on the links below for two excellent articles and video on the history and the recipe written by Elizabeth Minchilli and by Frank Fariello.

For my part, I can say that most Romans – if they are going to make a simple butter and parmesan pasta at all – will not use fresh pasta (fettuccine) but dry pasta instead.  The recipe is sometimes dubbed as the dish that is made for the man whose wife cheats on him (“la pasta del cornuto”); having squandered her time away from the kitchen in pursuit of forbidden pleasure and frippery, she will not have the requisite time to prepare a ‘proper’ pasta sauce.  What else can a poor unfaithful wife do but resort to a quick and easy “pasta burro e parmigiano” that she can prepare in no time at all?  As if.  Anyway, I got a craving for this dish when I was pregnant the first time – so it was very amusing for me to discover that the original chef Alfredo who ‘invented’ this concoction did so in order to improve the appetite of his pregnant wife!  There you go.  Nothing to do with being unfaithful whatsoever.  Also, it is the pasta to make after one has been ill for whatever reason.  “La pasta in bianco” it is called (white pasta) and sometimes olive oil will be substituted for the butter.  In Umbria they call it the Englishman’s pasta. I wrote a post about this some years ago: https://myhomefoodthatsamore.wordpress.com/2014/03/02/english-pasta-spaghetti-burro-e-parmigiano/.

But back to today and the new pasta Alfredo I want to tell you about.

The Alfredo in question is Alfredo Minardi Baldoni who runs his family’s nine-generation vineyard and olive farm near Frascati.  The vineyard and farm house/cellar couldn’t be prettier and more picturesque, with breathtaking views of the rolling hills of the Castelli Romani area, the peak of the ancient town of Tusculum,  the town of Monteporzio, as well as the hills north of Rome and the seashore to the left.

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I have been collaborating with Alfredo and his tours and wine tasting since last September, and our conversations are always about the history (and a bit of gossip) of where we live, wine (naturally!), olive oil and food.  It didn’t take me long to discover that he likes his nosh, has a fine palate and is a dab hand in the kitchen.

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I was telling him about that incredible pasta sauce I had enjoyed in Tuscany back in October, consisting of only three ingredients: sausages, mascarpone, and parmesan cheese (salt and pepper too). When we were discussing what two pasta dishes to offer our guests one Sunday, we decided go for a traditional Roman dish (Amatriciana) and to do a take on the famous (or infamous considering the ‘heavy’ ingredients) of the sausage-mascarpone-parmigiano recipe.  And this is the result.

“What are we going to call this dish?” I asked him, minutes before serving the guests? He started prattling on about the ingredients and I shook my head.  “No, we shall call this dish Pasta Minardi, after the vineyard!”  I can take no credit for the tweak on the trio of ingredients, the ideas were all Alfredo’s (except maybe for the addition of mint).  And hence, some time later, I reckoned it was a good idea to name this dish “Pasta Alfredo Frascati Style”.

INGREDIENTS

Italian sausagues, mascarpone, freshly grated parmesan cheese.

A handful of almonds, a glass of white wine (Frascati naturally!), some olive oil and as much or as little garlic as you prefer.

METHOD

Use a knife to finely chop the sausages after having skinned them.  Then brown the garlic in the olive oil, taking care not to actually ‘brown’ them.  They ought to be a golden colour. Remove the garlic afterwards (or keep it in the sauce, if you like it).

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Add the chopped sausage to the pan and use a wooden spoon or spatula to break it up as much as possible. Careful not to overcook the meat otherwise it will tend to go all hard and chewy.

You can slice the almonds with a knife or you can do what I did.  I covered them with parchment paper and used a meat pounder to crush them.

When the meat has just stopped turning pink, pour a glass of white wine into the pan (not directly on the meat) and turn the heat up to let the alcohol evaporate.

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Now add the almonds.  Stir.

The meat looks really ‘brown’ in the above photo but that’s not what it looked like in real life.  Anyway, I added 4 tablespoons of mascarpone and mixed it in.  I then added a fifth tablespoon to loosen up the sauce somewhat.  I tasted it (delicious already!) and added a little bit of salt.  Pepper (freshly milled) I always add at the end.

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The pasta was boiling away (doesn’t look like it in this photo, I know). I used roughly 700g of pasta.

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I transferred the sauce to a larger pan.  A pan that I would use to finish off the pasta.  At this point I added a few teensy mint leaves that I found on my balcony.  Dried  mint can work too, I suppose.

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The pasta was almost ready, so I turned the heat on.

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I had added some pasta water to the previous pan, to soak up whatever got left behind. I poured this into the new pan and then drained the pasta directly into the pan.

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Here I am finishing off the pasta in the pan, adding more pasta water (as needed) and tossing and or stirring the pasta.

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Pepper and parmesan last.  Give it a good stir and serve.

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A lovely wintry recipe,  my appreciative guests commented as they enjoyed Pasta Alfredo Frascati Style a few evenings ago.

I should think so so too.  This might not grow hair on your chest, but you will find yourself breathing better as you savour the richness of the texture, the crunch of the almonds, the saving grace of a faint hint of mint and the rounding off of a parmesan-mascarpone finish.

http://memoriediangelina.com/2013/05/19/fettuccine-alfredo/

http://www.elizabethminchilli.com/2017/02/how-to-make-fettuccine-alfredo-video/

Fast Food Anyone? The Quickest Way to Make Pasta e Ceci

Cooking should not be a race – but then neither should life and at times we have to cook meals in a hurry.  “Ceci” are chickpeas/garbanzo.  When combined with some pasta in a thick soup, flavoured with garlic, a hint of tomato and an infusion of rosemary, it makes for a very inviting repast.

Made some today for lunch for my daughter and she recalled how often she made this recipe when she was at university.   So I have decided to dedicate this blog post to my lovely niece Emily, who just started at Uni in September.

Another plus is that the ingredients are easy to find and cheap too.  So, what more could one want?

The only relative ‘downside’ is that there is one utensil that is required and that is a hand-held blender, and not every student might have one.

INGREDIENTS:

1 glass jar of precooked chickpeas, 1 clove of garlic, salt, tomato paste, fresh rosemary, a short-shaped pasta.

PROCEDURE:

Put the kettle on the boil or boil some water in a saucepan.

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Drain the jar.

IMG_1423Divide the chickpeas into two bowls (or mugs or glasses).  Let’s name the bowl on the left A and the bowl on the right, with the fork in it, B.  Well, bowl B has slightly more chickpeas than A, say 60 percent versus 40 percent.

IMG_1424.JPGYou’ll be needing a squeeze of tomato paste.  One clove of garlic and about 50g of pasta (per person).  I didn’t have any short-shaped pasta – only spaghetti.  But that’s okay, spaghetti can be snapped into bit size morsels.

IMG_1425.JPGSlice the garlic clove into three pieces.  Squeeze a teaspoonful amount of tomato paste.  And slather the bottom of a small saucepan with enough olive oil to muster the required amount of fat in this dish.  Remember, no fat no taste.

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Turn the heat on, and begin the cooking process.  The garlic has to cook until it goes golden.

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Now add the 40% amount of chickepeas (the smaller bowl, bowl A). Use a wooden spoon to mix the tomato paste into it.

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Don’t forget to add some salt too.

IMG_1430Now add one to two ladles of the simmering water to the mix. Enough, anyhow, to cover the chickpeas.

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Remove the saucepan from the heat and use a hand-held blender to process its contents.

IMG_1432Now, using another, slightly larger saucepan … we can proceed with the recipe.  Place the 60 percent, bowl B, amount of chickpeas to this pan.

IMG_1433Transfer the other processed ingredients into this saucepan.  So now we have whole chickpeas as well as processed chickpeas swimming together.  Turn the heat on.

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Snap your spaghetti into matchstick sized pieces.  And add them to the soup.

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Mix with a wooden spoon.

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Add as much simmering water as is required.  Basically, you are cooking this pasta e ceci the way you would a risotto.

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Don’t overdo it, for now, add just enough water to cover the ingredients.

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I love rosemary and rosemary pairs super well with the chickpeas in this recipe.  Carry on cooking until the pasta is cooked al dente.  Keep an eye on the process, you might want to add a little more simmering water, you might need to give the soup a swirl with a wooden soup to avoid it sticking from the bottom of the pan.  The rosemary will lose some of its colour.

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Once you have tasted the pasta for its ‘doneness’ … remove the rosemary, or as much of it as you can, and then swirl some more extra virgin olive oil over the surface and sprinkle with freshly milled pepper.

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Looking good eh? Inviting?

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Not finished.  Not, that is, if you enjoy some grated pecorino cheese over it.  Which my daughter does.

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Time to eat.

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Considering that the pasta takes about 10-12 minutes to cook … this whole recipe took less than 20 minutes to cook from start to finish.  Now that’s what I call fast food.

I had written about a very similar recipe a few years ago:

https://myhomefoodthatsamore.wordpress.com/2011/02/24/pasta-e-ceci/

And about another one including mushrooms:

https://myhomefoodthatsamore.wordpress.com/2013/09/15/chickpea-and-pasta-soup-with-a-mushroom-finish/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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