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GAMBERI E FAGIOLI….SHRIMP AND BEANS WITH GREENS AND VINEGAR PEPPERS.

SPAGHETTI CON BROCCOLETTI (SPAGHETTI WITH BROCCOLINI).

Extra olive oil and peperoncino and a few fresh rosemary leaves are a great finishing touch. Blend this and it will start to gently thicken the soup and give it amazing flavor. After 5 minutes add 2 tbs of freshly grated cheese to the soup along with another drizzle of Extra Virgin Olive Oil. Cook for 4 minutes and then remove from the heat. Bring this to a boil for 5 minutes then reduce to a simmer and cook for 20 minutes stirring frequently. Stir, a drizzle of more Extra Virgin Olive Oil and the other 2 cups of stock (or water) and gently blend into the soup. Using an Immersion Blender ( or standard one) puree till this is a smooth creamy mixture.

Remove from heat and let cool for 10 minutes.

Reduce and cook until all the vegetables are soft. Stir and bring to a boil and let this boil for 10 minutes. Then add 2 cups of the water or stock and the rosemary. Keep on a moderate flame to prevent browning. Let this saute’ till they are just starting to get soft. Add the onions, carrots, tomatoes, celery. Let this cook for about 8 minutes, stirring to the potatoes don’t stick together. Add the potatoes and season with salt and peperoncino. In a heavy bottomed pot heat 2 tbs of the olive oil. IN A CHEESECLOTH TIGHTLY TIEDģ/4 lb IMPORTED ITALIAN DITALI RIGATI OR LISCI OR SIMILAR SOUP PASTA COOKED JUST TILL AL DENTEįRESHLY GRATED PARMIGIANO, OR CACIOCAVALLO, OR PECORINO SERVES 4 COOKING TIME: 2 HOURS OR LESS (USING CANNED CECI)ġ SPRIG FRESH ROSEMARY (IF USING DRIED, PLACE 1 TSB. I can’t wait to make it again and you’ll feel the same!! This “soup” for lack of a better word will happen again in my kitchen.

My daughter Mika couldn’t get enough of it. So, SCORE!! This is a win-win with learning something new and having yet another dish to make. I love it!! Also, this dish uses potatoes which all the other Pasta e Ceci dishes I make do not. The custom is to cook the Ceci with Rice and the other ingredients, but this is a recipe for using short cut tube soup pasta (Ditali Rigati/lisci, etc) for the dish. However one blogger, Ritamordikitchen seems to have given a plausible reason for the dish. BTW, Santa Lucia was a native and is the patron of Siracusa. What made this different from the usual suspects of Pasta e Ceci (which is basically the same as Pasta e Fagioli only here you use Chick Peas and it become its own classification of dishes.) This “new” dish, I HAD to learn more about and there’s really not much on line about it, as foods cooked alla Siracusana can mean a few different things, basically. In my Italianamerican group on Facebook a member posted this Pasta e Ceci Siracusana he made for St. Sicily seems to have an abundance of great recipes using them, as to Liguria, Nice, Morocco, and of course the entire Middle East where Hummus reigns supreme. Certainly, they are not unique to Sicily but are eaten all over Italy and the Mediterranean.

During the week of the Feast of Santa Lucia (December 13) one of the customary foods Sicilians eat to honor the holiday is CECI, or Chick Peas/Garbanzo Peas. PASTA E CECI, or Macaroni and Chick Peas is a very popular dish in the Italian south and can vary in many ways from region to region. Do you love to find out something new and different about the dishes you cook, a different regional style or method than your usual? This is what makes Italian Regional Cooking so fascinating and endless for me.