Sagne e Ceci: Abruzzese Pasta with Chickpeas | ITALY Magazine

Name: Sagne e Ceci: Abruzzese Pasta with Chickpeas | ITALY Magazine
Total time: 90 min
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

www.italymagazine.com

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

View full recipe on www.italymagazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.italymagazine.com.

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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