{"id":7019,"date":"2016-02-11T01:08:38","date_gmt":"2016-02-11T01:08:38","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7019"},"modified":"2016-02-11T01:08:38","modified_gmt":"2016-02-11T01:08:38","slug":"pasta-e-ceci-garlic-anchovy-tomato-rosemary-chickpea","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7019","title":{"rendered":"pasta e ceci (garlic, anchovy, tomato, rosemary, chickpea)"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/pasta_e_ceci_second.jpg\" rel=\"attachment wp-att-7024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7024\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/pasta_e_ceci_second.jpg\" alt=\"pasta_e_ceci_second\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I&#8217;ve assembled\u00a0this dish <a href=\"http:\/\/food.hoggardwagner.org\/2015\/03\/01\/pasta-e-ceci-campagna-vesuvio-chickpeas-tomato\/\">once before<\/a>. That will happen sometimes, even consciously. \u00a0I remembered liking it a lot.\u00a0It was as good last night as it was the first time;\u00a0maybe even better, since\u00a0there were no\u00a0leftovers this time. We skipped a cheese course, to savor the pasta more.<\/p>\n<p>It&#8217;s a\u00a0rich-tasting <em>primi<\/em> or <em>secondo<\/em>,\u00a0very Italian, and very simple to prepare. \u00a0As I wrote the last time, the concept of cooking a dry pasta without a pot of water\u00a0seems somewhat\u00a0counterintuitive (I\u00a0forgot the process myself this time, and had started boiling a large pot of water before I realized my mistake), but once you&#8217;ve gone through the process, it makes perfect sense.<\/p>\n<ul>\n<li>inside a large non-reactive pot, briefly saut\u00e9ed in 3 tablespoons of\u00a0olive oil, 2 medium cloves of chopped garlic from Keith&#8217;s Farm, 2 generously-sized rosemary sprigs from Stokes Farm, and\u00a04 rinsed and filleted salted anchovies from Buon Italia, until the anchovies had broken up, then a 16-ounce can of San Marzano tomatoes (already-chopped or whole, and ideally without basil), with the juices, added and cooked for 10 or 15 minutes, crushing with a wooden spoon if the tomatoes are whole, salt added to taste, the heat increased and a can of good chick peas, with the liquid, poured in, along with about 2 cups of good chicken broth\u00a0or water, and a third sprig of rosemary, everything brought to a soft boil before half a pound of dry\u00a0<a href=\"http:\/\/www.eataly.com\/product\/il-pastaio-di-gragnano-vesuvio\">Afeltra Pasta di Gragnolo \u2018Vesuvio\u2019<\/a>\u00a0was added (alternatively, use\u00a0some other small pasta, like farfalle or a small penne or rigatoni), the heat now reduced to a healthy simmer until\u00a0the pasta was cooked <em>al dente\u00a0<\/em>and the broth thick,<em>\u00a0<\/em>stirring frequently (this\u00a0may\u00a0take\u00a0half an hour),\u00a0adding more liquid if necessary, spooning it into bowls, drizzled with a little olive oil, and sprinkled with good grated Parmesan cheese from Buon Italia\u00a0[<a href=\"http:\/\/food52.com\/recipes\/899-down-and-dirty-pasta-e-ceci\">the basic recipe<\/a>\u00a0for the pasta comes from <a href=\"http:\/\/food52.com\/\">food52.com<\/a>, but I have annotated it here, mostly to reflect my own experience]<\/li>\n<li>the wine was a very interesting Italian (Piedmont) red, <a href=\"http:\/\/www.shop.appellationnyc.com\/r\/products\/10919398\/la-casaccia-monfiorenza-freisa-2014\">La Casaccia Monfiorenza Freisa<\/a> 2012 [NOTE: appellation now only shows the <em>2014<\/em> on its site], which was entirely new to us<\/li>\n<li>the music was by David Matthews, &#8220;September Music&#8221; and &#8220;Symphony No.4&#8221;, from <a href=\"http:\/\/www.david-matthews.co.uk\/recordings\/record.asp?recordid=17\">this 1991 album,<\/a> streaming on <a href=\"https:\/\/play.spotify.com\/album\/3Fe9cegsGASI8UwLTI4TIO?play=true&amp;utm_source=open.spotify.com&amp;utm_medium=open\">Spotify<\/a>; later, lingering at\u00a0the table, we listened to an absolutely beautiful new (2016) piece, <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2161330\">&#8216;Let Me Tell You&#8217;, by\u00a0Hans Abrahamsen<\/a>, sung with incredible intensity and brilliance\u00a0by the amazing soprano\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Barbara_Hannigan\">Barbara Hannigan<\/a> (<a href=\"https:\/\/www.digitalconcerthall.com\/en\/interview\/16874-4\">here, talking about the piece<\/a>\u00a0with the composer and Paul Griffiths, the author of the text)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve assembled\u00a0this dish once before. That will happen sometimes, even consciously. \u00a0I remembered liking it a lot.\u00a0It was as good last night as it was the first time;\u00a0maybe even better, since\u00a0there were no\u00a0leftovers this time. We skipped a cheese course, to savor the pasta more. It&#8217;s a\u00a0rich-tasting primi or secondo,\u00a0very Italian, and very simple to &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-7019","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7019","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7019"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7019\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7019"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7019"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7019"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}