Recipe - Pasta E Ceci

2 Onions
2 Carrots
1 Stick celery
4 Cloves plump garlic
6 small Dried chillies; or to taste
4 ounce Pancetta lardons
Olive oil
1 small Tin tomatoes in juice;
chopped
1 Bouquet garni
18 ounce Cooked weight chickpeas
10 One half ounce Ditali, short macaroni pasta
4 ounce Parmesan cheese; grated
1 Bay leaf
1 Sprig rosemary
Few parsley stalks; tied
together
Olive oil

Peel and dice the onions, carrots and celery stick. Chop the garlic and
chillies and put these plus the pancetta into a large heavy saucepan, along
with a good 2 3 tablespoons olive oil. Cook for about 10 minutes then add
chopped tomatoes, bouquet garni and chickpeas. Bring to a simmer, adding
enough water to cover the chickpeas by about 1 inch. Cover and simmer for
40 minutes or until the pancetta is tender. Now turn up the heat and having
removed the lid, add the pasta, stir and return to the boil. Cook, stirring
often for 5 minutes, then remove the saucepan from the heat, cover and set
aside for 10 minutes. Open the pan, add a good slug of olive oil and the
freshly grated Parmesan. Check the seasoning, adding salt and pepper if
needed. The liquid should have been almost completely absorbed by the
pasta.
Posted to EATL Digest 28 Jul 96

Date: Mon, 29 Jul 1996 09:39:06 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM
NOTES : The recipe comes from Alastair Little's cookery school, La
Cacciata,
perched on a hillside overlooking the city of Orvieto. Tel. 011 44
181 675 9034.