RISE & SHINE KAUT43 OKC
Any day is a good day for soup. Well, cool, rainy gray days are a great day for soups.
Pasta e Ceci, a Neapolitan classic dish of pasta and chickpeas (Ceci) is a snap to prepare, delicious to eat, and paired with a few sliced of grilled artisan bread and a fine shaving or three of Pecorino-Romano cheese makes a fantastic meal.
My version: I like to keep this quick and straightforward without a classic soffritto (the Italian version of mirepoix). Adding a flavorful capocollo and really excellent chicken stock. Cooking the ditalini pasta along with the soup to add body to the broth. There's also the dunking the grilled bread into the soup thing, but that should speak for itself.
Anyway, hope you enjoy!
Pasta e Ceci - serves four hearty portions
Extra Virgin Olive Oil
3-4 large fresh garlic cloves, lightly crushed
1/4 teaspoon red chili flakes
1 tablespoon finely chopped fresh rosemary
3 ounces Capocollo, diced
3 tablespoons tomato paste
2-16 ounce cans (approximately 3 cups) chickpeas, drained and rinsed
1 1/4 cup dry ditalini pasta
2 quarts unsalted chicken stock
Start by adding a glug and half of olive oil to the bottom of your soup pot, or just enough to lightly cover the bottom, and start heating gently/Add the lightly crushed whole garlic cloves, and cook to caramelize lightly.
In a separate pot heat the unsalted chicken stock to a boil.
To the soup pot add the chopped capocollo, and brown, rending out the good fat and flavor from the meat. Next, add the chopped rosemary and tomato paste. Cook until it too begins to caramelize; about ten minutes.
Pour in the drained and rinsed chickpeas along with the ditalini pasta. Mix to combine and coat with the tomato and oil.
Pour in the boiling chicken stock, stir and cover the pot. Lightly simmer for fifteen minutes or until the pasta is cooked and the chickpeas tender. Taste for seasoning and add Cook’s Line Seasoning or your own salt and pepper to taste.
When ready to serve, ladle into an individual soup bowl or pasta bowls. Add shaved or grated pecorino on top, serve with grilled bread, and maybe a drizzle of good quality extra virgin olive oil.