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  • Orecchiette with Chickpeas

    This robust dish is best served in cooler weather. It is full of flavor and has a good balance of protein and carbohydrates. It’s a perfect example of cucina povera (peasant cuisine), food that is simple yet deeply satisfying. The dish pairs well with a robust Salice Salentino.
    YIELD: 4 SERVINGS
    • 2 cups (473 mL) dried chickpeas
    • 1 large carrot, chopped
    • 1 large onion, peeled and chopped
    • 2 cloves garlic, peeled and cut into quarters
    • 11 ounces (308 g) dried orecchiette
    • 2 teaspoons (10 mL) salt
    • Extra virgin olive oil, for drizzling

    1. Soak the chickpeas overnight in water.

    2. Drain and rinse the chickpeas. In a large pot, combine the chickpeas, carrot, onion, and garlic. Add water to cover the beans by about 1½ inches (3.5 cm). Add the salt and bring to a boil. Reduce the heat and cook for about 3 hours, until the chickpeas are soft.

    3. Add the orecchiette and continue cooking for another 10 minutes, until the pasta is cooked.

    4. Serve drizzled with the olive oil.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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