Pasta e Ceci alla Clementina

A delicious minestra that the Romans ate especially on Friday, a day that at one time was meatless. On Friday the "pizzicaroli" displayed Baccala` in running water and next to it there was always a bowl full of chickpeas also in water left there for the entire night to soften. In via Marmorata in Rome you will find one of the most important temples of Italian gastronomy that to this day still follows this tradition. So many are the recipes that combine chickpeas, anchovies, tomatoes and rosemary: Here I present the recipe that Clementina, who is now ninety and for many years has been the chef of Princess Maria Monroy Borghese del Vivaro, dictated to me one day that I went to visit her with my husband.

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