Good morning, Today we immerse ourselves in the most ancient Italian tradition with a dish popular in many regions, from Sicily to Campania, from Latium to Tuscany: the pasta and chickpeas. Each region, but I would even say every family, has many variants: There are those who put the tomato sauce, those fresh tomatoes, who an anchovy, about a little’ of bacon or ham bone. I do it the way my grandmother made: only chickpeas, some’ Onion and garlic, a piece of celery and onion, Sage, Rosemary and black pepper. My creative Variant’ Although in this case is a ' civilized’ is related to the use of the ham bone in the soup: I don't put the bone, but complete the dish with a shower of crunchy chunks of ham dried in the oven. Obviously, You can not put it, but I assure you that gives the dish flavor and crispiness. I'm used’ the soup is perfect for a evening a little’ cold, When you are a little’ tired or just a little’ sad and you feel like a hug…
Ingredients for 4 people:
- 200 grams of dried chickpeas
- 150 grams of ditalini (or pasta you prefer)
- Fresh Rosemary as required
- two Sage leaves
- 1 clove of garlic
- a piece of onion
- half a stalk of celery
- a small carrot
- 50 grams of ham (Optional)
- salt and pepper
- extra virgin olive oil as required
Dried chickpeas need a period to soak in cold water that goes at least from 12 to 18 hours depending on the type of chickpea. I personally use often Sicilian chickpea, very small and rather hard, and I do also have a 24 hour soak, but 12 are enough normally, and then you can soak them with quiet the night before cooking.
Once the chickpeas have rehydrated, Rinse them under running water.
Finely chop the onion and diced celery and carrot (Obviously after having removed the wires to the celery and carrot peels). Put the vegetables in a pan, better if crock pot, then add the garlic, Sage and Rosemary. Add the chickpeas and cover with plenty of water. Cook covered for about an hour and a half or until the chickpeas will not have reached the desired consistency: some like almost out of shape, I prefer them soft but still compact.
Preheat oven to 200 degrees static. Line a baking tray with parchment paper, arrange the slices of ham, non-overlapping and cook for 10 minutes or until the ham will not be crunchy. Remove from oven and, When the ham has cooled, coarsely crumble.
Season with salt, Add a drizzle of extra virgin olive oil and pasta. Bring the dough to baking: If you want a very thick soup gradually remove some’ of broth, If you like more liquid, as a soup, Let it. Adjust salt if necessary, pepper and emulsify with extra virgin olive oil.
Serve the pasta e ceci sprinkling each dish with ground black pepper and garnished with slivers of prosciutto and a leaf of Sage. Still a little extra virgin olive oil and enjoy your meal!
THE PAIRING: You do not need to match a recipe like this a wine of great structure. You should rather focus on a delicate wine that will enhance the taste of the individual ingredients of this recipe. We chose a Pinot Blanc (weissburgunder) the cellars Alois Lageder, in South Tyrol: delicate floral scents, taste: harmonious, elegant and balanced body.