Monday, January 4, 2021

Pasta Ceci - Chickpeas Soup Recipe

 





PASTA e CECI




I just heard that Chickpeas are the Hot New Food Item of 2020 ... "New" ? You're kidding? The Romans were eating Ceci (Chickpeas) over 2,000 years ago, and Chickpeas have been eaten by various cultures much longer than that. Chickpeas have been consume in the Middle East for more than 7,500 years, so it's quite clear they didn't just fall off the Turnip Truck the other day. 

I myself have been eating Pasta Ceci, a southern Italian dish that can be either a soup or a pasta, depending on whether you make it soupy (with more liquid) or not. Either way it's great, they love it in Naples and all over the Amalfi Coast, in Puglia, and Sicily as well. 



PASTA CECI  - Recipe


   Chickpeas & Pasta



Pasta e Ceci is a mainstay of the Amalfi Coast and Neapolitan Cuisine. There are many different versions of this soup. Some call for a lot more tomatoes than others, while some use less tomato, as with this recipe here. Some people puree some of the chickpeas, while others don’t. Some cook the pasta in the soup, while others cook the pasta in water, then add to the soup after cooking it in the water. Most make the soup vegetarian, but if you like to you can add some Pancetta or Sausage to this soup.


This recipe was Excerpted from Bestselling Italian Cookbook author Daniel Bellino-Zwicke's new forthcoming book, POSITANO - The AMALFI COAST COOKBOOK - Travel Guide (January 2021) from Broadway Fifth Press, New York NY ...



Ingredients :


8 ounces Dry Chickpeas 

1 small onion

3 cloves Garlic, peeled and left whole

Olive Oil

1 small Onion, peeled and chopped 

2 Bay Leaves

2 sprigs Fresh Rosemary

1 large Carrot, peeled and cut into 3 pieces

8 ounces short Maccheroni Pasta - Ditalini or whatever short maccheroni you like

Water

½ teaspoon each of Salt and Red Pepper Flakes

6 whole Plum Tomatoes, chopped

¼ cup grated Pecorino Romano


Soak the Chickpeas in water for 6 hours, or overnight. 


Drain the chickpeas and wash over cold running water.


Place the chickpeas in a large pot. Add water to cover the beans, with water 2” above the beans. Add the carrot and 1 clove of garlic to the pot.

Turn the heat on to high, until the water just starts to boil. Once it is boiling, lower the heat so the water is cooking at a low simmer.


After the chickpeas have been cooking for 1 hour, take a few out of the pot and eat them, to test if they are done cooking or if they need to cook for a little while longer. The Chickpeas should start getting soft enough to eat, yet still have a little bit of a firm bite to them.


Add  about 6 tablespoons of olive oil to a large frying pan with 2 cloves of Garlic and 2 Rosemary Sprigs. Cook on low heat for 3 minutes. 


Add the onion and cook on low heat for 5 minutes.


Remove the garlic and rosemary from the pan and discard.

Add the onions to the pan and cook on low heat for 3 minutes. Add the salt and red pepper and cook for 2 minutes more. 


Add the tomatoes and cook on high heat for 2 minutes.


Lower the heat and cook for 5 minutes, as you stir with a wooden spoon.


Once the beans are finished cooking, remove ⅓ of the chickpeas and pass through a food mill , or puree in a food-processor with a  half-cup of the bean cooking liquid. 


Put the pureed chickpeas in the pot with the tomatoes and cook on low-medium heat for 8 minutes. 


Remove the carrots from the pot and chop fine. Put back into the pot.


Add the contents of the pan with the tomatoes into the pot of whole chickpeas. Cook on low heat for 20 minutes, stirring occasionally.


As the chickpeas are simmering, cook your maccheroni pasta in a pot with boiling salted water. 


Cook the pasta according to the directions on the package.  Once pasta has cooking, drain in a colander, and reserve a cup and a half of the pasta cooking water.

Add the pasta to the pot with the chickpeas, and mix everything together. 


Try and determine the consistency of the Pasta Ceci at this point. It should be soupy , but not too watery and not too tight (dry). If it is too tight add as much as the pasta cooking water as you want, to get it to the consistency you like.


Place in bowls, drizzle a little olive oil over the top, and serve with grated Pecorino on the side.








POSITANO is COMING

JANUARY 29, 2021



The Above Recipe was Excerpted from

POSITANO The AMALFI COAST COOKBOOK

Author Page - Daniel Bellino Zwicke



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Thursday, December 31, 2020

New Years Italian Style Cotcehino Lentils Recipe

 





COTECHINO with LENTILS

ITALIAN NEW YEARS








ITALIAN COOKBOOK AUTHOR

DANIEL BELLINO ZWICKE is Making COTECHINO with LENTILS

An ITALIAN NEW YEARS TRADITION







SUNDAY SAUCE

# 1 BESTSELLING ITALIAN COOKBOOK on AMAZON

For MORE THAN 2 YEAR









Wednesday, November 25, 2020

Arthur Avenue and Staten Island Pizza

 





MARK IACANO and FRANK PINELLO

Eating PIZZA at MARIO'S

ARTHUR AVENUE

BRONX, NEW YORK 






EATING PIZZA in Queens and Staten Island

And a trip to ARTHUR AVENUE









PIZZA at MARIO'S



.


Thursday, October 29, 2020

Lunch at Bar Pitti w/ Adriana Lima ???

 






ADRIANA LIMA

LUNCH at BAR PITTI







LUNCH at BAR PITTI







Author Daniel Bellino Zwicke

with Cousin Joe Macari (Macari Vineyards)

And Austrian Winemaker Helmut Giengel

LUNCH at BAR PITTI





SUNDAY SAUCE










Giovanni Tognozzi with Joe Macari Jr.

Daniel Bellino Zwicke and Helmut Giengel

Lunch at BAR PITTI

GREENWICH VILLAGE

NEW YORK












Wednesday, October 28, 2020

Worlds Best Spaghetti Clam Sauce Vongole

 




SPAGHETTI VONGOLE

Da MARINO

NAPOLI





WORLDS BEST SPAGHETTI VONGOLE



SPAGHETTI CLAM SAUCE






SUNDAY SAUCE

BRACIOLE

MEATBALLS

SUNDAY SAUCE

SPAGHETTI CLAM SAUCE


And More ...




.












Tuesday, October 6, 2020

Not Water "ACQUA"

 




"You Want Water?"





"Una bottiglia d'Acqua"








The Cutest Video Ever !!!






"WHAT" ???







"YOU WANT WATER" ?





"Wakwa? OK!"




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Saturday, October 3, 2020

Uncle Frank talks Picking Olives in ITALY

UNCLE FRANK
 
And his Olive Picking days in SOUTHERN ITALY
 
Near SALERNO
 
 
 
FRANK BELLINO talks about picking Olives
 
Montinella , ITALY
 
 
 
 
SUNDAY SAUCE
 
READ ABOUT UNCLE FRANK
 
COOKING - SHARING MEALS
 
And ITALIAN-AMERICAN RITUALS
 
In NEW YORK and LODI, NEW JERSEY
 
SUNDAY SAUCE With MEATBALLS
 
SAUSAGES and BRACIOLE
RAVELLO
 
The AMALFI COAST
 
 
 
Bestselling Italian Cookbook Author
 
Daniel Bellino Zwicke
 
Ravello
Filipo Bellino
Father of Frank Bellino
Grandfather of Daniel Bellino "Z"
 
Frank Bellino
 
United States Marines
 
World War II
The Bellino Family
Minus Frank , Lilly, and Jimmy
Pictured here : Filipo Bellino, Lucia Bellino (my mother)
Tony Bellino and Nonna Giuseppina Salemi Bellino
Lodi, New Jersey
Some time in the late 1930s ?
 
Uncle Frank
 
Mangia Bene 
BOOKS by Daniel Bellino Zwicke
 
SUNDAY SAUCE
 
GRANDMA BELLINO'S ITALIAN COOKBOOK
 
 
DANIEL'S AUTHOR PAGE  AMAZON.com
.