May 23, 2013
Written by Joy Paoletti and Judy Vig
Wednesday, 23 March 2011 00:00
That one beautiful day last week, along with daylight-saving time put us in such a mood for putting away the crockpot and cooking something fast and light. We had to do one thing before we thought about dinner — lunch! And that we did, with Aunti Lou, who always shares a great family story about growing up, while preparing a big pot of deliciousness.
One great meal our grandmother used to make all the time was Pasta e Ceci. It is simply any pasta with chickpeas. But in those days they called it macaroni, and the chickpeas were bought dry and had to be soaked overnight.
Aunti Lou says using the canned beans are just fine and will save time! This recipe is so quick and can be prepared with water, vegetable or chicken broth. It comes together in about 20 minutes, and remember to serve it with a fresh crusty bread. This is a great one, enjoy.
We are excited to announce our new monthly recipe contest. Each month we will post a new recipe title, and we would love for you to share your quickest and easiest “2 minute take” on it. Any shortcut you have, we want to know! There is a prize given each month so join us @TwiceBakedTwins.com, for more details and click on Recipe Contest.
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, minced
3 ounces pancetta, chopped (optional)
2 garlic cloves, minced
6 cups chicken stock
2 (14.5 ounce) cans garbanzo beans, drained and rinsed
3/4 cup small, tubular pasta (cooked separately)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper 1/3 cup freshly grated Parmesan, for garnish
Extra-virgin olive oil, for drizzling
Ricotta cheese for a dollop on top as garnish
Heat the olive oil and butter in a large, heavy saucepan over medium heat. Add the onion, pancetta and garlic and sauté until the onion is tender, about three minutes. Add the broth and beans. Cover and bring to a boil over medium-high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Now add the cooked pasta and taste and re-season to your liking
Ladle the soup into bowls. Sprinkle each serving with some Parmesan and drizzle with extra-virgin olive oil. Dollop with ricotta, if using.
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