Bringing Villa Rosa dei Venti home – Part 2Posted: February 12, 2012
Minestra di Ceci
For part 2 of this revisit I thought I’d try one of the quicker recipes from Cooking Secrets of a Tuscan Family. One that can be banged out in about in about an hour. Actually this would be the middle timed version. The long method follows the book precisely by soaking dry chickpeas overnight followed by a 3 hour cooking. The faster method being chickpeas right out of a can and heated up. The way I prepared them was cooking canned Ceci for about an hour.
Ingredients. The list really couldn’t be easier. 1/2 lb. of dry chickpeas, 4 oz. of tomato paste, two garlic cloves some rosemary and extra virgin olive oil.
Substitutions. I’m really embarrassed. Yes gang, I used ‘boxed’ chicken stock. While getting my ingredients together I noticed our last two remaining boxes of Campbell’s low-sodium broth. I figure I’d use it up which would taste better than water. Terra hasn’t let me live it down. I apologize to you and your families.
Method. Either start with a soak or a can opener What you’re looking for are cooked, tender chickpeas. Once cooked, blend the chickpeas to a nice chunky purée. In a separate pot heat the oil and add in the rosemary sprig, crushed chopped garlic and a little salt. When you’re happy with the results, read: you haven’t burned the garlic, add in the tomato paste and mix well. Finally pour in the chickpea purée and heat the whole thing for another half hour. Season and serve.
The eating. I was really curious to taste this soup. I was concerned the tomato paste might take over. Was I ever wrong. The paste gives the soup a huge earthy taste. It tastes like Tuscany! And the rosemary adds a second assertive edge. Finally the little bursts of garlic and olive oil sneak in here and there to round out the overall smack. In fact the tomato taste is so wonderful, I wanted more! Next time I’ll add very ripe roasted tomatoes for even more strength. And cheese. My next bowl will certainly included some grated Parmesan.
Keeping it local. I suppose as long as I’m cooking Italian food I’ll never be able to keep things 100% local. My version of this soup used local rosemary and garlic and that’s about it. The chickpeas and tomato paste were both canned, probably goes without saying where the olive oil came from, and the salt and pepper, who the hell knows. Finally the stock, let’s never bring that up again. Final grade, D- for the grocery list.
Want to blow everyone away before serving your main course? Make this soup. It’s that good. But do yourself a favour, make real chicken stock. It’s so superior to anything you can buy. If you end up using broth from a box, lie.