Zuppa di pasta, ceci e cavolo nero or hearty chickpea stew with Tuscan kale and pasta

 

 

The recipe I am posting about today is my personal mishmash of two very traditional Italian recipes: pasta e ceci, a less-known version of the more internationally renowned pasta e fagioli, and minestra di ceci con cavolo nero, a soup that is often served with large, crusty slices of bread rubbed with garlic.

 

The chickpea, or garbanzo bean, is undeniably the star of the show here. This humble legume has been used by most cultures for millenia, the first discovered remains dating back to the Neolithic period. Thanks to the Greeks, the Etruscans and the Romans chickpeas became an integral part of Italian cooking. I admit I find it comforting to think of all the generations that prepared variations of this stew over the centuries. How many mothers and grandmothers served warm, filling bowls of chickpeas and black kale to their hardworking families, perhaps ladled over stale pieces of bread?

 

 

 

 

But back to our recipe.

 

The first, essential step in making both the abovementioned Italian classics is the same: you must remember to soak the chickpeas for at least 12 hours. If it weren't for that one little step, I would probably make this dish much more often that I actually do.  

 

After this, preparations vary. For pasta e ceci (or fagioli) you would normally prepare a soffritto (a mirepoix of carrots, celery and onion) and add some tomato in one form or another (paste, sauce, crushed). When making the soup, some opt for a soffritto, but in most versions the intent is to keep things very basic, letting the flavor of the legumes shine through. You just sautee the garlic (either whole or minced) in olive oil, add some finely chopped shallot or onion and a sprig of rosemary (if you are so inclined), tomatoes never making an appearance.

 

 

 

 

The pureed chickpeas and starch from the pasta guarantee an end result that is as comforting and creamy as any pasta and ceci should be. The wilted, dark and slightly bitter kale leaves however add some much-needed texture and contrast to a dish that is as delicious, soothing and - let's face it -boring as some of the best nursery suppers can be. A good glug of intensely green, fruity, peppery olive oil, lots of freshly ground black pepper and a hefty sprinkling of grated Parmesan cheese will further convince you (if you are still in the least bit doubtful) that this is food fit for grown ups.

 

 

 

Hummus and spring in Milan

After a week of rainy, cold weather the visitors of the yearly Salone del Mobile of Milan were blessed with absolutely beautiful weather for the closing week end, allowing them to leisurely stroll through the Fuori Salone attractions spread out all over the city under crisp blue skies, a warm sun and cool breeze.

For us it was a perfect excuse to get out our bikes and ride through the city to discover some of the new, fun ideas designers from all over the world came here to present.
 

Fuori Salone Lambrate Ventura

 

Food design at Fuori Salone Tortona

  

Fuori Salone Lambrate Ventura

Burmese ginger salad

I have had a lot of different jobs over the years, including some pretty bizzarre ones when I was in University.

Like that time I did a good friend who worked in PR a last-minute translating favor because he had an emergency which ended up with me wearing a short red velvet dress with white fur lining, pretending to be Santa's helper/wife (I'm still not sure which) standing on a theater stage with a microphone in front of a crowd of pre-schoolers and mothers translating their questions to him in English. Santa spoke not one word of English and we had to totally improvise and the only reason I am telling you this is because we are good friends in an intimate setting.

Another time, when I was working for the inauguration of a historic Italian landmark that had been painstakingly restored, I was asked by that same friend (come to think about it, he is probably to blame for some of the insecurities that have followed me into adulthood) to become an impromptu interpreter for HRH xyz who was on an offical visit from xyz while they were taking her on a tour around the place. Just so you know, they started talking horse racing and thoroughbreds and the related terminology is not a part of my everyday English or Italian vocabulary. I was then pressed to entertain and distract her when the waiters had to take back the second course of the gala dinner as the pigeon that was being served was giving off a rotten smell because it had been aged a tad too long.

These days, however, working in finance, my work life is not quite as eventful or as exciting as it used to be so I had to smile today when I received an email offering me a free lance job totally unrelated to blogging by a person  because he is a foodie, or at the very least has a good sense of humor.

This is what he wrote at the end of his email:

"...P.S. The thing that really convinced me to contact you is the fact that you are a food blogger. Sure beats financial statements..."

In life, you never know what is around the corner and the best way to go through it is not taking yourself too seriously.

When I read the recipe for this salad on Global Table Adventures, I knew I had to make it. I love the flavors, textures and colors of Southeast Asian cuisine but had never tasted anything typically Burmese. I also conveniently had a most of the required ingredients in my kitchen, always a plus for me.

When it comes to food, you also never know what new surprises are awaiting you out there. A few weeks ago I discovered the joy Burmese food can give your taste buds.

Before making it I decided to do a little research. It turns out that this salad, called Gin Thoke, is usually served as a palate cleanser or even a dessert in Burma. I found several recipes for it and although almost all of them listed ginger, lime, peanuts, fish sauce, sesame seeds and cabbage as their main ingredients, several left out chickpeas and lentils or substituted these legumes with black eyed peas, split peas or lima beans. You can also use deseeded tomatoes, papaya, carrots or dried shrimp in it. As all popular dishes, there are as many variations as there are cooks. This salad is ideal for pescatarians and even vegetarians/vegans simply substituting the fish sauce with soy sauce (and kelp powder for fishiness if you like).

As many Asian recipes, this one may seem daunting if you just read the list of ingredients but it is actually very simple to make because it mainly involves a lot of chopping and the following of a few basic steps.

I set out to make this to bring to an aperitivo we were having with friends on Saturday evening and as potluck for a BBQ the following day, so I made about 16 servings worth, which meant I fried in several batches. If you make a smaller amount it will be even less laborious and time consuming.

Oh, last but not least, this recipe will leave you with about a 1/2 cup of deliciously aromatic ginger-infused lime juice that you can use to make a refreshing digestive summer drink with some sparkling water, or as Sasha over at Global Table suggests, adding hot water, vodka or honey (or all three together) to make a somewhat unusual, exciting cocktail.

Tomato chickpea soup with roasted cumin

Where is the time going? Another crazy week at work has come and gone, hand in hand with more snow and another child at home with the flu since yesterday.

A few random questions I have been asking myself in the past days:

Who knew that picking up a report card as a parent would be almost as excruciating an experience? This week my oldest child got her first report card and I’m telling you, that walk down the hall, sitting in front of the classroom waiting to be judged, that feeling of dread, insecurity all came back in a flash. Except this time it involved someone I love more than I loved myself way back when, so multiply it by 100.

When did my children’s social life get more active than mine? I used to be out on the town almost every night of the week and between you and me, partying did not involve toy stores, runny noses, drop-offs and soggy layer cake.

Why is everybody surprised I am still riding my bike in sub zero temperatures? If you ask me it is much warmer biking than standing for ten minutes at a bus stop. And besides, entire countries function daily in this kind of weather.

So, as I mentioned above, temperatures are still below zero here in Italy. This is a dish that works perfectly on our side of the equator, to warm the body and soul but it also works well in the summer heat served at room temperature with a nice dollop of cool yogurt or cream. The recipe I followed actually described this as a quick soup to be made with precooked (or canned) chickpeas, so cooking times were much shorter than mine. Nonetheless, I feel this kind of soup benefits from longer cooking on low heat. Also, the next time I make this I think I will sauté some chopped garlic and onion in the pot before adding the spices and the tomato base.

Chickpeas to die for

The minute I read this recipe on Veggie Num Num's blog I knew I had to try them.

I love nibbling, I love salty, I love spicy, who doesn't? I could go through a bag of potato chips as fast as you can read up to here but I only allow myself to do so on rare occasions. So when I saw this healthy and flavorful alternative, I pulled out my mortar and went straight to work.