SERVES 4 TO 6
This dish is a specialty of Lecce.
1 cup dried chickpeas or 1 sixteen ounce can, rinsed and well drained
2 tablespoons Filippo Berio Extra-Virgin Olive Oil
1 medium onion, chopped
1 clove garlic, minced
1 rib celery, diced
2 large tomatoes, peeled and diced
1/4 cup minced parsley
1 teaspoon fine sea salt
Grinding coarse black pepper
2 cups King Arthur™ Unbleached, All-Purpose Flour
If using dried chickpeas, soak them overnight in salted water; drain and rinse well.
Place chickpeas, olive oil, onion, garlic, celery, tomatoes, parsley, salt and pepper in a heavy pot or cast iron pan. Cover and simmer without stirring for 30 minutes.
Mix the flour and enough water to make a dough. Let the dough rest for 20 minutes. Roll the rested dough into thin sheets and cut it for fettucine and allow the strips to dry. When ready to cook, set aside a handful. Cook the balance until al dente.
Meanwhile oil another frying pan and fry the handful of fettucine, after cutting it into small pieces. When browned and crispy, mix in the chickpea mixture and the cooked pasta. Give it a grinding of black pepper, mix well and serve.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"