Chickpea, cime di rapa and fried pasta soup

I could seem a grumpy thing in my last posts, criticizing quite firmly the ‘one pot pasta’ trend.

Everyone cooks the dishes he or she prefers with  products that he is quite entitled to choose himself. And the result concerns only him, and his possible guests.

But this freedom of choice and enforcement is not absolute for editors of published recipes either on paper or on the net. These recipe writers carry a certain responsibility in relation to their readers. Their publications can serve as examples and help propagate culinary ineptitudes.

And, that’s the case with the spread of  ‘one pot pasta’  recipes. For the most part, the recipes based on pasta are not too complicated and do not require too many pans  for their realization: a pan  for sauce and a large saucepan for cooking pasta.

In the last few decades, French cooking has gradually been freed from the constraints of a classic cuisine codified by Escoffier to evolve into a cuisine of celebrity cooks.

Italian cuisine, on the other hand, is a regional cuisine, with specific family recipes and is based on local, traditional and seasonal products.

Ragù alla bolognese, pasta carbonara or caponata are traditional and family recipes with well-defined ingredients and structured preparation, although each family has a few special secrets and ingredients.

‘Spaghetti bolo’, ‘carbo with cream’ and other ‘pineapple pizza’ are therefore culinary aberrations for most Italians.

To redeem myself of this rather austere introduction, I propose a simple recipe and full of sunshine of southern Italy.

Moreover, it is almost a one pot pasta, a recipe from ‘cucina povera’ originating from Apulia with chickpea, cime di rapa, a specie of small-flowered broccoli with edible leaves and stems, also known as  broccoletti, and fresh pasta fried in olive oil.

Chickpea, cime di rapa and fried pasta soup

Chickpea, cime di rapa and fried pasta soup
Chickpea, cime di rapa and fried pasta soup

Ingredients: 1 large onion, 200 g chickpeas, 500 g of cime di rapa (to be replaced possibly by broccoli), 500 g fresh tagliatelle, olive oil, a piece of cinnamon, salt.

No garlic, no bayleaves, no thyme and no pepper, but I’ll let you improvise!

Soak the chickpeas overnight in cold water.

Sauté the onion in olive oil. Add the drained chickpeas and a liter of water. Cook the chickpeas for 45 minutes and drain them.

Pour a liter of water on the chickpeas and the cime di rapa (broccoli), then continue cooking, the time needed to fry the tagliatelle.

Heat olive oil and brown the pasta in small quantities. Put the drained pasta in the soup and continue cooking for a few minutes.

Season the soup with salt and serve the boiling.

Personally, I would have added pepper, pepper, even thyme and even replaced the water with a broth and served the soup with pecorino, but there was none. This is also the cucina povera.

Thanks to Assunta, besides her parmigiana of eggplant was the best I have ever eaten.

Enjoy your meal!

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Thanks in advance!

Print Friendly, PDF & Email

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Close Menu