A couple of days ago I did a classic roman dish: pasta e ceci (cheek beans). I’ll tell you the way I made it.
I didn’t have so much ceci, a can only, would be better with dry ones but also like this it’s very enjoyable.
Use a pot and start with a soffritto: Extra virgin olive oil, garlic, chilli, rosmarine and 2 or tree anchovies, they will help the consistency of the flavour, than be careful, don’t add so much salt.
Since I’m only using one can of ceci, to increase the substance I add to the soffritto quite some onions, 4 or 5. Let the onions and the rest wither in the oil and than add a couple of mestols of tomato souse. Take half of the ceci, smash them and add them into the soffritto. At this point let it go lithely for a little wile.
Add 1 liter of water you where for sure already cooking with half or even less dado of bouillon.
Than cut 3 potatoes into little cubes and put them in the pot.
Before the potatoes are soft add the rest of the ceci and the pasta, I like big pasta so that the ceci goes inside it.
Ok, when the pasta is coked the dish is ready, serve it in deep dish with a dusted of black pepper and a thread of olive oil.

ALL YOU NEED:

• Extra virgin olive oil, Garlic, chilli, rosmarine, boullion, 3 anchovies
• 4/5 onions
• 1 can of ceci (cheek beans)
• 3 potatoes
• Pasta grande

Tags: recipe