Pasta E Ceci Jamie Oliver Food

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PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)



Pasta e Ceci (Italian Pasta and Chickpea Stew) image

There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.

Provided by Colu Henry

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

Steps:

  • Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
  • Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
  • Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
  • Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

PASTA E CECI (JAMIE OLIVER)



Pasta E Ceci (Jamie Oliver) image

Make and share this Pasta E Ceci (Jamie Oliver) recipe from Food.com.

Provided by DrGaellon

Categories     Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, peeled and finely chopped
1 stick celery, trimmed and finely chopped (include celery leaves if possible)
1 garlic clove, peeled and finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 (14 ounce) cans chickpeas, drained and rinsed
3 cups chicken stock or 3 cups vegetable stock
3 1/2 ounces ditalini (or other small soup pasta)
1/2 lemon, juice of
1/2 cup fresh basil or 1/2 cup fresh parsley, leaves picked and roughly chopped
extra virgin olive oil

Steps:

  • Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
  • Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.
  • Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.

PASTA E CECI - PASTA WITH CHICKPEAS



Pasta E Ceci - Pasta With Chickpeas image

What makes good food? Peasant food. Food that's hearty, stick to your ribs, simple, and filling. This dish fits the bill to a "T" and will even feed the pickiest eaters I know (and trust me, I know some picky ones). It's a nice change from 'everything's tomatoes and black olives and pork' rut of the usual 'Italian' fare. (NB: You can actually use any small or broken up pasta...or substitute orzo, alphabet pasta, stars, whatever you have in your pantry. I don't think broken up 'long' pasta works very well though).

Provided by ThatCaptJim

Categories     Lunch/Snacks

Time 1h15m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 13

1 small onion, peeled and finely chopped
1 celery rib, trimmed and finely chopped
1 garlic clove, peeled and finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped
2 (14 ounce) cans chickpeas
2 cups vegetable stock
3 1/2 ounces ditalini (or other 'tiny' pasta)
1/2 tablespoon sea salt (or to taste)
1 tablespoon fresh ground black pepper (or to taste)
1 tablespoon apple cider vinegar (optional)
1/4 cup fresh basil, roughly chopped (optional)
1/4 cup fresh parsley, roughly chopped (optional)

Steps:

  • Add onion, celery, garlic, and rosemary in pan with olive oil and cook over gentle heat for 15-20 minutes, until the vegetables are very soft. Be careful not to caramelize them!
  • Drain chickpeas in cold water and add them to pan, then cover with chicken stock. Cook over gentle heat for 30 minutes.
  • Remove half the chickpeas and reserve in a bowl.
  • Use an immersion blender to puree the remaining soup (or jush mash the chick peas up really well with a potato masher for a more rustic presentation).
  • Return reserved chickpeas to pan, and add pasta. Cook gently until the chickpeas are tender and the pasta is cooked.
  • If the soup is a little too thick, add small amounts of hot water until it's the consistency you like.
  • Season with salt, pepper, vinegar, and fresh herbs. Serve with a good loaf of bread!
  • Feel free to exchange the type of stock - this is equally good with beef or chicken instead of vegetable!

THE EASIEST SEXIEST SALAD IN THE WORLD



The Easiest Sexiest Salad in the World image

Make and share this The Easiest Sexiest Salad in the World recipe from Food.com.

Provided by - Carla -

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

6 ripe figs
6 slices parma ham (or prosciuitto)
1/2 cup purple basil, torn
6 small buffalo fresh mozzarella balls, torn
1 tablespoon good honey
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
sea salt
fresh ground black pepper

Steps:

  • Cut a criss-cross in the figs, not quite through to the bottom, and using your thumb and forefinger, squeeze the base of the fig to reveal the inside.
  • Place the figs on a large plate and weave a piece of prosciutto or Palma ham around each fig.
  • Add the ripped up basil and the buffalo mozzarella.
  • Drizzle over the honey, making sure each fig has some in the middle, then drizzle the olive oil, lemon juice, and salt and pepper, to suit your taste.
  • Optional: Mix all the dressing ingredients together in a bowl and season, to taste, then drizzle dressing over the salad.

Nutrition Facts : Calories 169.8, Fat 13.7, SaturatedFat 1.9, Sodium 1.1, Carbohydrate 13.3, Fiber 1.6, Sugar 11.2, Protein 0.5

PASTA E CECI EATING WITH THE SOPRANOS!



Pasta E Ceci Eating With the Sopranos! image

We love Pancetta and pasta, so when I see a recipe with some of my favorite ingredients, I jump. This is a great and easy dish from "Cooking with the Soprano's."

Provided by kiwidutch

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 ounces pancetta, chopped
1/4 cup olive oil
3 garlic cloves, finely chopped
1 pinch crushed red pepper flakes
salt
2 cups chopped canned tomatoes
2 (16 ounce) cans chickpeas
1/4 cup chopped fresh flat-leaf parsley
8 ounces spaghetti, broken into bite-sized pieces
fresh coarse ground black pepper

Steps:

  • In large pot, cook pancetta in oil over medium heat until lightly browned, about 10 minutes.
  • Add garlic and crushed red pepper and cook until garlic is golden.
  • Add chickpeas, tomatoes and parsley, bring to a simmer, and cook 15 minutes.
  • Crush some of the chickpeas with the back of a spoon.
  • Add 4 cups water to pot and bring to a simmer. Add pasta and salt to taste. Cook, stirring frequently, until pasta is al dente, tender yet still firm to the bite.
  • Add more water if necessary to prevent pasta from sticking to bottom of pot.
  • The consistency should be just loose enough to require eating with a spoon.
  • Let cool slightly before serving. Serve with coarsely ground black pepper.

Nutrition Facts : Calories 625.9, Fat 17.1, SaturatedFat 2.3, Sodium 837.4, Carbohydrate 99.5, Fiber 13.1, Sugar 4.1, Protein 19.9

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