Bridget teaches Julia how to make Pasta e Ceci (Pasta with Chickpeas).
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My mom made this and i never got the recipe. Sorry to say she passed away and took it with her.
This recipe vaguely reminds me of an Egyptian street food recipe that my Egyptian friend used to make. You cook red lentils with salt, pepper, cumin, and garlic (granulated is fine, but you can saute fresh garlic as the base if you would like). Then add ditalini, and right before the ditalini is fully cooked, fold in kind of a lot of fried onions –use as part of the recipe, and not just flavoring She always made her own friend onions, but store bought is fine. This dish is so humble, but it's so darned delicious and amazing!! She may have added a touch of brown sugar? I don't know, but it's such a flavorful and satisfying dish! The texture is more like a porridge than the looser consistency of the above recipe.
Just made this dish – really tasty! I would certainly make this again!!! Thanks, ladies!!
Is that American way or Italiano? It looks nice! Well done Ldies!
I made this and it was DELICIOUS!
Yummie
Made this recipe last night, WOW!! This has an incredible depth of flavor. It was DELICIOUS!! Thank you for the recipe!!
The pancheta ruined it for me … would like a vegan version 🙏
Made this for dinner tonight and even our picky eaters loved it! Definitely putting this in the dinner rotation.
don't put cheese on the pasta e ceci , please
Love these two ladies, I've learned more about building flavor in dishes from them then anyone!
Lost me at pancetta
This looks SOOOOOO good!
My mom and nona would probably argue on what to do with the food choppy thing..lol I've never had it with anchovies or pancetta and in Foggia it's more soupy.
I made this tonight. I’m not an anchovy person so I did a tablespoon of worchestershire (sp?) sauce…. it was awesome. The fresh parm cheese really did add to it.
The preparation of this Italian specialty, which is more like a thick soup than a manister, could not be easier
Tomatoes!
The recipes are slightly different from region to region, so in Tuscany they do not put any, for Naples they like to have their pasta eat more dense, the Romans also put salty anchovies …
NO Pancetta.
Any tips on making this without a food processor
Now that's very similar to what my mom made. One of my favorites…wish she was here to make it again❣️
As an Italian (who lived in southern Italy for many years) I grew up on pasta e ceci – always a much, much, MUCH simpler version, but I have to say, this version made me HUNGRY! I will definitely have to try it!
I can't get the recipe anymore!!!!
It's already behind a paywall!
what is with that wink at the end. are they heading to an orgy later or what?!?!
Can you make a vegetarian/vegan version of this? What would be the replacement for the pancetta (for non pork or meat eaters?) Replacement for the anchovies (for those allergic to fish?)
I just want to say I love your channel and you've taught me so much.
Looks Great, just watching made my mouth water – I'll need to go online to find your Recipe!
哈哈！週末的午餐菜單！謝謝！
little dida hahaha good joke.
Does EVERYONE have pancetta just hanging around? I can't ever find it in big chunks like that. Thinly sliced I can find. And I live in a fairly metropolitan area.
is this a reupload???
Can you leave out The anchovies or what would you substitute (seafood allergy)?
That looks delicious ladies. Thanks for these videos
If using anchovy paste, how much should I use? I am thinking maybe a teaspoon.
I usually cook the pasta on the side about halfway so it won't absorb all the liquid. Old Italians like the pasta e cici a bit more liquidy. Also small shells work well.
Nummy in my tummy. .
Do you have a good recipe with out any pastas or flour in it maybe a good salad one.