This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Michael's Ceci and Orchiette Pasta
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- #53215
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound orchiette pasta
kosher salt
4 tablespoons olive oil
6 anchovy fillets packed in olive oil
5 cloves garlic
3 cups canned ceci (garbanzo beans), drained
red pepper flakes
1 handful flat leaf parsley
Parmesan cheese
directions
Bring a pot of water to a boil and salt so the water tastes like the sea. Cook the pasta to al dente.
Meanwhile heat oil in a large saute pan over medium high heat. Add anchovies and stir with a wooden spoon to break up until the fillets have nearly dissolved.
Meanwhile peel and mince garlic and roughly chop parsley.
Add garlic to the anchovies, reduce heat to medium and saute for two minutes. Add beans and red pepper flakes to taste. Saute for two minutes.
Add about 1/2 cup of the pasta water to the saute pan with the beans. Drain pasta and add to saute pan. Toss in the parsley. Taste for seasoning and adjust if necessary.
Top with Parmesan and serve immediately. Note this dish can also be served cold.
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nutrition data
Nutritional data has not been calculated yet.
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