Erika from CuocheinVacanza (www.cookingclassesintuscany.net), Tuscan DOC, is a Cooking Classes…
A simple, rustic chickpea puree with pasta made flavorful with anchovies, garlic, and rosemary.
Pasta and chickpeas puree is a typical dish from Lucca, belonging to the same category of farming cooking as recipes such as the onion soup.
When I was little I did not love this dish, it seemed tasteless, devoid of personality and especially monotonous, like many soups. Then one day a friend of my father, chef and owner of a famous restaurant in Maremma, made me taste this dish and finally, for the first time I appreciated it. It seemed immediately flavorful, so that I finished the whole plate, under my father’s surprised eyes.
The trick there was anchovy fillets!
Here in Tuscany, the kind of pasta to use with chickpeas puree is the “Tagliolini”, but actually there are many varieties suitable for this dish: capelli d’angelo, ditalini, gramigna…
Since chickpeas are the protagonist, one can say that this dish may be enjoyed in any season.
When I make this dish, I immediately think of our small house on the mountains and of the winter in general, aspects that represent for me the search for new recipes for our private dinners, and new dishes to be included in our cookery courses.
- Do not skip the fresh rosemary sprig
- Choose a pasta with a cooking time no longer than 4 minutes, otherwise you risk compromising the right texture of the puree.
- If using dried chickpeas: soak them in cold water with a teaspoon of baking soda for a whole night. Throw away the soaking water and boil them in salted water for about 40 minutes (20 minutes with the pressure cooker). Use their liquid to prepare the chickpeas puree
- If using canned chickpeas, throw away the liquid in which they are immersed and use only the vegetable broth
- If you do not like a strong garlic flavor, remove it before using the immersion blender
Erika from CuocheinVacanza (www.cookingclassesintuscany.net), Tuscan DOC, is a Cooking Classes Trainer and Private Dinners Chef who comes directly to your holiday home in Tuscany. Respect for Nature is her paramount, and is fundamental to Tuscan home cooking. Food Blogger and Trip Lover, she pays the utmost attention to the seasonality and authenticity of all the ingredients. If you're looking to take some of Tuscany home, what better way than to learn to cook your favorite dishes or have them cooked for you?