Yields
4
Prep time
10-15 minutes
Cook time
30-40 minutes
"When I first tried pasta e ceci, I absolutely fell in love and couldn’t stop making it for months. The flavour and texture are supremely comforting, and at risk of offending our Italian cousins, I compare its soothing qualities to adult beans on toast. Depending on where you are in Italy, pasta e ceci varies greatly from region to region. In the poorer south it appears in its purest form, being made with an eggless semolina pasta, chickpeas and perhaps a little tomato. Whereas, as you head north to the wealthier and richer regions, anchovies, a rich egg pasta and generous chunks of pancetta are added to the soffritto base. I love it in all these forms, especially with good pancetta, and depending on the weather and what I have in the fridge, I often add some of these indulgent extras. But for the purpose of this book, I thought I’d show you just how good it can be in its humblest form. My only plea is that you use good-quality cooked chickpeas."
Excerpt from The Farm Table Text copyright © 2023 by Julius Roberts. Photographs copyright © 2023 by Elena Heatherwick, unless otherwise noted. Illustrations copyright © 2023 by Jethro Buck. Published by Ten Speed Press, an imprint of Crown Publishing Group.
