Fr. Z’s Kitchen: Pasta e ceci … with a quiz
I had a strong desire for pasta e ceci… a commonly made thickish soup of chickpeas and small cut pasta. Romans make it with generous black pepper, rosemary and anchovy.
I simply made it without consulting recipes because… well… I know what it is supposed to be and I can do that.
A common sofrito or mirepoix began it, into which I added some pancetta. I used the little processor to make it fairly fine.
Some white wine, to evaporation.
A key ingredient. You need good, aromatic rosemary. Save a sprig for a garnish.
I had some little tomatoes that needed consumption, so what the heck.