Yesterday The Great Roman™ sent me a photo of a fine bowl of pasta e ceci in the Roman style.
This is a good lesson about custody of the eyes. We tend to want what we see. I immediately wanted some of that pasta e ceci. Since I can’t go to Rome, I brought, as I often do, Rome to me.
At the store I could not find any dry chick peas, but I did find a couple of remaining cans.
Here’s my set up.
The soffritto is simple. Olive oil, anchovies, garlic.
Let it dissolve together, slowly. Don’t use high heat.
Add some tomatoes.
In go the ceci. Did you know that the Latin word for chickpea is cicer? As in Cicero? The famous ancient Roman orator, was Mr. Chickpea. Plutarch, who wrote biographies, said that one of his ancestor’s had a nose with a cleft tip that looked like cicer. It is more probable that his family, based around Arpinum, made their living in the chickpea business. Other famous Romans had family names from legumes, such as Piso (peas), Lentulus (lentils) and Fabius (beans).
Note the chopped rosemary leaves and sage.
In goes the broth.
Simmer for 15.
In goes the pasta. You can use just about any kind of short, small pasta. You can break up (or use up saved up short pieces of) long pasta. I used bucatini.
After another 10 or so.
A grind of parmigiano and pepper and some dabs of really good olive oil
Later in the day we will give singing Vespers a shot, live-streamed at church. This is a good Roman day.