Best 2 Pasta E Ceci Eating With The Sopranos Recipes

In the realm of Italian cuisine, "pasta e ceci eating with the Sopranos" holds a special place, embodying the essence of comfort food and the captivating culinary experience portrayed in the iconic HBO series, "The Sopranos." This dish, featuring tender chickpeas simmered in a rich tomato broth and complemented by hearty pasta, has become synonymous with familial gatherings, authentic Italian flavors, and the unique charm of the Soprano family's dining table. Whether you're a fan of the show or simply seeking a delectable and nostalgic meal, this article will guide you through the best recipes and techniques to recreate the beloved dish and bring the flavors of the Sopranos' kitchen into your own home.

Let's cook with our recipes!

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

Pasta e Ceci (Italian Pasta and Chickpea Stew) image

There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.

Provided by Colu Henry

Categories dinner, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

Steps:

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

PASTA E CECI EATING WITH THE SOPRANOS!

Pasta E Ceci Eating With the Sopranos! image

We love Pancetta and pasta, so when I see a recipe with some of my favorite ingredients, I jump. This is a great and easy dish from "Cooking with the Soprano's."

Provided by kiwidutch

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 ounces pancetta, chopped
1/4 cup olive oil
3 garlic cloves, finely chopped
1 pinch crushed red pepper flakes
salt
2 cups chopped canned tomatoes
2 (16 ounce) cans chickpeas
1/4 cup chopped fresh flat-leaf parsley
8 ounces spaghetti, broken into bite-sized pieces
fresh coarse ground black pepper

Steps:

In large pot, cook pancetta in oil over medium heat until lightly browned, about 10 minutes.
Add garlic and crushed red pepper and cook until garlic is golden.
Add chickpeas, tomatoes and parsley, bring to a simmer, and cook 15 minutes.
Crush some of the chickpeas with the back of a spoon.
Add 4 cups water to pot and bring to a simmer. Add pasta and salt to taste. Cook, stirring frequently, until pasta is al dente, tender yet still firm to the bite.
Add more water if necessary to prevent pasta from sticking to bottom of pot.
The consistency should be just loose enough to require eating with a spoon.
Let cool slightly before serving. Serve with coarsely ground black pepper.

Nutrition Facts : Calories 625.9, Fat 17.1, SaturatedFat 2.3, Sodium 837.4, Carbohydrate 99.5, Fiber 13.1, Sugar 4.1, Protein 19.9

Tips:

Use high-quality chickpeas: Dried chickpeas are best for this recipe, as they have a better flavor and texture than canned chickpeas. If you use canned chickpeas, be sure to rinse and drain them well before using.
Soak the chickpeas overnight: Soaking the chickpeas overnight will help them cook more evenly and quickly. If you don't have time to soak the chickpeas overnight, you can quick-soak them by boiling them for 5 minutes, then removing them from the heat and letting them sit for 1 hour.
Use a flavorful broth: The broth you use in this recipe will greatly impact the flavor of the dish. Use a good-quality vegetable or chicken broth, or make your own broth using your favorite ingredients.
Don't overcook the pasta: The pasta should be cooked al dente, meaning it should be firm to the bite. If you overcook the pasta, it will become mushy and lose its flavor.
Add the cheese at the end: Adding the cheese at the end of the cooking process will help it melt evenly and prevent it from becoming rubbery.

Conclusion:

Pasta e ceci is a delicious and hearty dish that is perfect for a weeknight meal. It is also very affordable and easy to make. With a few simple ingredients and a little bit of time, you can create a tasty and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner recipe, give pasta e ceci a try!