Tagliatelle with chickpeas
Tagliatelle con I Ceci
Abruzzo soup lagane and chickpeas, enriched with guanciale, tomato, garlic and chili pepper dried sweet.
The tagliatelle With chickpeas, this is a rustic and hearty soup, designed to showcase the combination of fresh pasta and legumes in a complete and satisfying dish. The texture comes from the balance between tender chickpeas, lagane wide and the pan juices, which must remain soft without becoming excessively liquid. guanciale It adds a savory and intense note, while tomato, garlic, parsley, and "pipi russu" (a type of tomato sauce) create a fragrant sauce with a pleasant aromatic component. Extra virgin olive oil, added both during preparation and at the end, contributes to the soup's roundness. The slow cooking of the chickpeas and the brief finishing with the pasta are essential for a well-blended result, suitable for serving hot or warm. This dish is considered a traditional Abruzzo dish.
Instructions
ShareVoice reading
8 steps · natural Italian voice
Soaking the chickpeas
Soak the chickpeas overnight, covering them with water and adding a pinch of baking sodaSoaking should soften the legumes and prepare them for cooking; when finished, the chickpeas should be well rehydrated and free of any hard cores in the center.
Cooking chickpeas
Transfer the chickpeas to a pot with the trimmed and cleaned celery, then add double the volume of water. Bring to a boil, then reduce the heat and cook for a long time. over low heat, until the chickpeas are tender but still whole.
Preparation of the soffritto
Heat half the oil in a shallow pan and do yourselves gently sauté the crushed garlic together with the guanciale cut into cubes. Let it flavour until the guanciale It will be browned; then remove the garlic, which will have released its aroma without prevailing in the seasoning.
Cooking the seasoning
United to the shallow pan Add the crushed "pipi russu," then add the chopped tomatoes and chopped parsley. Cook for a few minutes, stirring, until the tomatoes have softened and the sauce is fragrant and slightly reduced.
Flavoring the chickpeas
Remove the cooked chickpeas with a skimmer and transfer them into the shallow pan of the seasoning. Let them flavour over medium heat, mixing gently so as not to break them; the base should be well blended and envelop the legumes.
Boiling of the lagane
Bring the water to the boil for the lagane, salt it and add a drizzle of olive oil to limit the adhesion of the pasta. Boil the tagliatelle wide as long as they are al dente, then keep a few ladles of their cooking water before draining them.
Creaming the soup
Dilute the chickpeas with a few ladles of the cooking water lagane, then add the drained pasta al denteContinue cooking for a few minutes, stirring carefully, until the liquid has thickened slightly and the lagane well wrapped in the dressing.
Finishing and service
Drizzle the soup with the remaining oil, season with freshly ground pepper, and gently season with salt. Stir without breaking the lagane and serve immediately, or let it cool: the dish can also be enjoyed lukewarm.
Chef's Tips
Cook the chickpeas over low heat and incorporate them into the soffritto with a little cooking water, so the soup remains creamy without losing the consistency of the legumes.
Ingredients
- Ingredients for 4 people
- (10.58 oz) 300 g chickpeas
- (10.58 oz) 300 g of lagane (tagliatelle fresh, about 1.18 in (3 cm) wide
- (1.76 oz) 50 g of guanciale (cured pork jowl)
- (3.53 oz) 100 g extra virgin olive oil
- “Pee russu” (chili pepper dried and crushed sweet)
- 2 cloves of garlic, (1 tbsp) 1 tablespoon of chopped parsley 2 fresh tomatoes
- 1 celery stalk (filleted and cleaned) freshly ground pepper
- salt
Can't find it in the US?
- guanciale (cured pork jowl)Italian delis or online
Unsmoked pancetta, same weight
Or: Thick-cut bacon, blanched 1 minute in boiling water to remove the smoke
Leaner and less peppery than guanciale.
⚠️ Automatic ingredient-based detection. Always check product labels.
Translate