Monday, 10 October 2016

Recipes from Rome - Mix & Match


Tuesdays and Fridays are pasta e ceci days in Roman kitchens & trattorias all over the city. In an attempt to keep our latest trip vibe alive we are recreating this today.
The recipe is an amalgamation of two of Rachel Roddy's (here & here)




I soaked the chick peas  overnight. In Rome many stores  have ready soaked chickpeas on these days, ready to be scooped up and put in the pot.

They are then simmered for around one & a half hours, with garlic & rosemary.


The advantage of using dried chick peas is that you have the rosemary scented broth to use in the soup.



Onion, garlic & celery are cooked gently together.....



...... then are joined by tomato puree & rosemary.



After the flavours have been released add the broth,cooked chick peas, and the all important parmesan rind. Simmer for 20 minutes.



Blend half the soup, return to the pan and season. Bring to the boil & add pasta. Simmer until the pasta is tender & that's it - lunch sorted!





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