Pasta e Ceci alla Clementina
A delicious minestra that the Romans ate especially on Friday, a day that at one time was meatless.
- The night before, put the chickpeas in cold water and let them soak for 14-16 hours.
- Pour in a pan the softened chickpeas and cover them with water. Add 2 cloves of garlic and a branch of rosemary.
- Cook the chickpeas until they reach an "al dente" consistency (about 2-2.5 hours)
- Boil for a few seconds the tomatoes in hot water, remove the skin and cut them in large cubes. Remove the seeds.
- In a separate large saute` pan add the EV olive oil, flavor it with a clove of garlic and a branch of rosemary. Remove the garlic and the rosemary as soon as the garlic turns gold.
- Add the anchovies and crush them in the hot oil with a fork.
- Add the tomato cubes. Salt to taste and let it cook for a few minutes.
- As soon as the chickpeas have reached the "al dente" consistency, remove half of them and liquefy them with a blender or a food processor.
- Add the liquefied chickpeas and the whole chickpeas with their own water into the pan.
- Add the pasta cooked "al dente" and saute for a minute.
- Serve in bowls by adding a few drops of EV olive oil, fresh pepper and a garnish with a branch of rosemary.
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very very good. Brava - angeloiurilli