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My Italian (or Italy based) foodie buddies on Twitter are all presenting recipes involving black chick peas these day*. Very Trendy.
Since I am completely deprived of the black sort - and therefore very curious as well as jealous about them - I decided to counteract the trend and post a recipe using the regular kind of chick peas.
For 2 persons:
200g pre-soaked chick peas (roughly 100g dry)
1 shallot
2 or 3 leaves of sage
2 + 3 to 4 rashers of wafer thin streaky bacon
Black pepper
150g short pasta (penne, rigatoni, tortiglioni) – that’s assuming you are having something else afterwards. If you are not, increase proportion.
Cook the chickpeas in plenty of water with a sprig of laurel (or a few myrtle leaves if you can obtain them) until tender (1 ½ hours roughly). Turn off the heat, add salt and let the chick peas cool off for about 30 minutes.
Drain, reserving a cup of the water, take out the laurel/myrtle.
Run the chick peas under cool water and roll between your hands to liberate the skins. Discard the skins. This is a bit tedious but makes for a creamier texture later on,
Bring a large pan of salted water to the boil and cook the pasta to your taste.
In the meantime:
Slice the shallot very thinly, cut the first two bacon rashers in small pieces and fry gently with a little olive oil and chopped sage leaves until the shallot is all transparent.
Add the chick peas and sauté the whole thing briefly.
Purée this to a smooth sauce, adding some of the reserved water and some freshly ground black pepper. Keep the sauce aside but warm.
Also in the meantime, dry roast the rashers of bacon until crisp (you can use a microwave for this).
Pat dry. Break two of the rashers into bits.
Drain the pasta and add to the puréed chick peas. Mix thoroughly, to coat the pasta well.
Dress the pasta onto plates. Sprinkle with bacon bits and more freshly ground pepper. Add a whole (or a half) rasher as a last decorative touch.
Notes:
You can use tinned chick peas but rinse them well and peel them too. To thin the mixed paste, add a little cooking water from the pasta instead.
If you don't want to peel you chick peas nothing really bad will happen. The texture will be a little different, that's all.
A few of the articles from my Tweeps:
Elizabeth's soup
Rossella's simple recipe
Sandra's extravanganza
In Italian, except for the first one.
Since I am completely deprived of the black sort - and therefore very curious as well as jealous about them - I decided to counteract the trend and post a recipe using the regular kind of chick peas.
For 2 persons:
200g pre-soaked chick peas (roughly 100g dry)
1 shallot
2 or 3 leaves of sage
2 + 3 to 4 rashers of wafer thin streaky bacon
Black pepper
150g short pasta (penne, rigatoni, tortiglioni) – that’s assuming you are having something else afterwards. If you are not, increase proportion.
Cook the chickpeas in plenty of water with a sprig of laurel (or a few myrtle leaves if you can obtain them) until tender (1 ½ hours roughly). Turn off the heat, add salt and let the chick peas cool off for about 30 minutes.
Drain, reserving a cup of the water, take out the laurel/myrtle.
Run the chick peas under cool water and roll between your hands to liberate the skins. Discard the skins. This is a bit tedious but makes for a creamier texture later on,
Bring a large pan of salted water to the boil and cook the pasta to your taste.
In the meantime:
Slice the shallot very thinly, cut the first two bacon rashers in small pieces and fry gently with a little olive oil and chopped sage leaves until the shallot is all transparent.
Add the chick peas and sauté the whole thing briefly.
Purée this to a smooth sauce, adding some of the reserved water and some freshly ground black pepper. Keep the sauce aside but warm.
Also in the meantime, dry roast the rashers of bacon until crisp (you can use a microwave for this).
Pat dry. Break two of the rashers into bits.
Drain the pasta and add to the puréed chick peas. Mix thoroughly, to coat the pasta well.
Dress the pasta onto plates. Sprinkle with bacon bits and more freshly ground pepper. Add a whole (or a half) rasher as a last decorative touch.
Notes:
You can use tinned chick peas but rinse them well and peel them too. To thin the mixed paste, add a little cooking water from the pasta instead.
If you don't want to peel you chick peas nothing really bad will happen. The texture will be a little different, that's all.
A few of the articles from my Tweeps:
Elizabeth's soup
Rossella's simple recipe
Sandra's extravanganza
In Italian, except for the first one.
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