Pasta e fagioli and Pasta e ceci: two traditional Italian dishes
Within the tradition of Italian first courses, soups and broths play a special role. They have been present in the Italian culinary scene since forever because they represent the grandmothers’ cooking. From north to south, two recipes in particular are the most loved: Pasta e fagioli and Pasta e ceci. Let’s get to know them better!
World Pulses Day
On February 10th, the world celebrate pulses. The typical biodiversity of pulses is perfectly represented in Italy, where each area has its own distinctive legume. They can be dry, such as chickpeas, lentils and beans, or fresh, such as green beans and snow peas. Today, native legume species that had been abandoned are being rediscovered. Among the lesser-known varieties are lupin beans, used mainly as a side dish or transformed into flour. Cicerchie, traditional legumes, with a taste similar to that of peas. Black chickpeas, different than the classic chickpeas are dark with a wrinkled skin. Finally, roveja, typical of Central Italy and similar to peas, is used for traditional soups and broths.
Legume soups are an essential part of the Italian culinary tradition
Italian first courses: traditional soups and broths
Considered the quintessential poor dishes, or dishes from grandmothers’ cooking, soups and broths have always existed in Italian peasant culture. The word minestra appears in recipe books from the 13th century and derives from the Latin minestrare, meaning to serve at the table. The term zuppa, on the other hand, dates back to the 16th century because it became the most popular dish among the poorest families. In fact, zuppa was a mix of scraps to be reused, such as dry bread, legumes and vegetables that were always available. It derives from the Celtic suppa which means a soaked slice of bread. The difference between minestra and zuppa is the density. Furthermore, zuppa does not include the addition of pasta or rice, but slices of bread and croutons.
In Italy pasta and beans create a special mix of flavours
Two traditional Italian dishes: Pasta e fagioli and Pasta e ceci
Two of the most famous dishes in Italy, from north to south, are precisely those that in the past were considered the poorest. In fact, they represent the exaltation of the concept of subsistence cooking. Pasta e fagioli and pasta e ceci are among the cornerstones of traditional Italian cuisine and the recipes for these two delicacies are usually handed down from generation to generation, varying from house to house. But, the regions of origin of these two dishes are uncertain, because they are typical of the cuisine of various Italian regions. So, let’s get to know these two incredible dishes better.
Chickpeas are among the oldest legumes and among the first to be present in Italy
Pasta e fagioli: beans and pasta soup
A simple combination that is a true specialty of Italian cuisine and at the same time comfort food. It was born in the Italian countryside, from the ingenuity of the farmers. They could not afford meat, an inaccessible luxury, and fell back on beans, rich in nutrients. The only endemic Italian variety is the black-eyed bean. In fact, the varieties we know today appeared in Italy only starting from the mid-1500s, being a product originating from Central America. The preparation of pasta e fagioli is so ancient that it has developed into many different variations. Almost every Italian region has its own version. The Neapolitan pasta e fasul requires many different types of pasta cooked together with the beans. The Roman version adds pork rind. In Emilia Romagna they use maltagliati or in the Piacenza region version they use small gnocchi made with breadcrumbs, flour and water.
There are so many different recipes for pasta e fagioli in Italy, and they are often passed down from grandmothers
Italian pasta and chickpeas stew
Chickpeas are the legumes with the highest nutritional value. They are also among the oldest. It is a wild species that originated in Turkey, around 5000 BC. The first archaeological evidence of cultivation dates back to the Bronze Age. Between 1580 and 1100 BC, written evidence confirms their presence in Egypt. Historically an excellent substitute for meat. They were the food of the slaves, because they were a source of energy and allowed them to work even on the most exhausting days. In ancient Rome, it was the favorite meal of gladiators. In the 1st century BC, the poet Horace mentioned the perfect dinner in one of his Satires: a plate of chickpeas, leeks and lagana (the typical pasta strips of that era). Even today, combined with pasta, they are the ideal nutritious combination and give life to one of the great classics of Roman tradition at the table.
In Rome, pasta e ceci is made with the addition of pieces of guanciale
Our recipe for pasta e ceci
(for 4 people)
200 g of pasta (ditalini, broken spaghetti, etc.)
1 clove of garlic
1 small shallot
250 g dried chickpeas
1 slice of bacon
salt to taste
pepper to taste
1 sprig of rosemary
olive oil to taste
It’s better to soak the chickpeas the night before in a large enough container. In a pot with 2 liters of water, place the chickpeas, rosemary and garlic. Once cooked, drain them and place them in a pan with olive oil, chopped shallot, diced guanciale, salt and pepper. Sauté everything in the pan and add the white wine. Two minutes before cooking, let it rest and then blend everything with a hand blender, using a little of the chickpea cooking water. Cook the pasta and then add everything to the pan again to flavor. Plate with raw oil and grated parmigiano or pecorino cheese.
