Sagne e Ceci: Abruzzese Pasta with Chickpeas | ITALY Magazine

Name: Sagne e Ceci: Abruzzese Pasta with Chickpeas | ITALY Magazine
Ingredients: 1 cup (200 g); dried chickpeas 1 1/3 cups (200 g); semola rimacinata (semolina flour); plus more for dusting 1/2 to 2/3 cup (120to 150 g) warm water Pinch of salt 1/4 teaspoon saffron threads; pounded to a powder (optional) 4 tablespoons (500 g) extra-virgin olive oil; plus more for frying the ‘sagne garnish and for drizzling 1 clove garlic; lightly crushed 2 ounces (57 g) minced pancetta 1 peperoncino; crumbled 1 dried sweet pepper; crumbled (optional) 1 bay leaf 1 small branch rosemary Water or broth (chicken or fish); as needed

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Legumes form the base for this Abruzzese country-style soup, a humble but delicious dish that uses not only the chickpeas, but also their cooking liquid, leaving nothing to waste.

Keywords

Italian recipes
Food & Drink
Primo

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Ingredients

1 cup (200 g)
dried chickpeas 1 1/3 cups (200 g)
semola rimacinata (semolina flour)
plus more for dusting 1/2 to 2/3 cup (120to 150 g) warm water Pinch of salt 1/4 teaspoon saffron threads
pounded to a powder (optional) 4 tablespoons (500 g) extra-virgin olive oil
plus more for frying the ‘sagne garnish and for drizzling 1 clove garlic
lightly crushed 2 ounces (57 g) minced pancetta 1 peperoncino
crumbled 1 dried sweet pepper
crumbled (optional) 1 bay leaf 1 small branch rosemary Water or broth (chicken or fish)
as needed