Pasta E Ceci

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1 Bouquet garni
olive oil
2 Onions
6 sm Dried chillies; or to taste
4 oz Pancetta lardons
10 1/2 oz Ditali, short macaroni pasta
2 Carrots
18 oz Cooked weight chickpeas
1 Stick celery
4 oz Parmesan cheese; grated
Few parsley stalks; tied
olive oil
1 Bay leaf
1 Sprig rosemary
4 Cloves plump garlic
1 sm Tin tomatoes in juice;

Original recipe makes 6 Servings



Peel and dice the onions, carrots and celery stick. Chop the garlic and chillies and put these plus the pancetta into a large heavy saucepan, along with a good 2 - 3 tablespoons olive oil. Cook for about 10 minutes then add chopped tomatoes, bouquet garni and chickpeas. Bring to a simmer, adding enough water to cover the chickpeas by about 1 inch. Cover and simmer for 40 minutes or until the pancetta is tender. Now turn up the heat and having removed the lid, add the pasta, stir and return to the boil. Cook, stirring often for 5 minutes, then remove the saucepan from the heat, cover and set aside for 10 minutes. Open the pan, add a good slug of olive oil and the freshly grated Parmesan. Check the seasoning, adding salt and pepper if needed. The liquid should have been almost completely absorbed by the pasta. Posted to EAT-L Digest 28 Jul 96 Date: Mon, 29 Jul 1996 09:39:06 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : The recipe comes from Alastair Littles cookery school, La Cacciata, perched on a hillside overlooking the city of Orvieto. Tel. 011 44 181 675 9034.

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