How to make pasta with chickpeas and saffron! | Pasta Grannies
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- Опубликовано: 12 окт 2023
- Is saffron a spice you use? It turns humble ingredients into something special. Alerminda and best friend Rosella explain how to prepare the saffron then use it with sagnarelle - and gnocchetti - pasta with chickpeas. They live in Navelli, and October is the saffron harvest, so if you'd like some fresh, hurry along to Abruzzo! Thank you to everyone in Navelli who helped us; here are two websites if you would like further information: www.zafferanoaltopianonavelli... and www.papaolizafferano.com
For the recipe, halve the quantities of the pasta dough: 250g 0 flour, 250g semola rimacinata, 2 eggs plus around 120ml of water. Or omit the eggs and use 250ml water.
For the chickpeas: 500g cooked chickpeas (good quality tinned /jarred ones will also work here). A tomato sauce made with an onion, celery stick, carrot, garlic clove, rosemary and either 750g or so of fresh tomatoes, or a bottle of passata. The parmesan rind is optional.
to serve: a pinch of saffron threads, soaked in a little pasta water. PS please don't think more is better - too generous a quantity, and the flavour tips over into an iodine taste. 
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That brings back memories. My parent’s wedding dish in 1945 was home made tagliatelle with local grown chick peas. That was it. You just learn to respect and appreciate the frugality of these dishes because of the hard work and care people have for the land. Creating your own food from what nature offers? That is an art form: a personal (and national) treasure. Bravissime !
Hello Maria, I bet your parents wedding meal was remembered with fondness for decades. 🙂🌺 best wishes, Vicky
With what you just said you must be a good cook
I learned to cook pasta & chickpeas from my Italian boyfriends mother. She taught me how to make lots of different dishes. I always laugh when my friends say they made a lasagne & it only took them about an hour😂😂😂
Il mio gruppo di studente italiani adora questa canale. Siamo fortunato per provare pasta locale quando siamo in Vapolicella quest'estate.
hi Paul, what fun - lovely wine to lubricate the Italian, I hope someone else was doing the driving! 🙂🌺 best wishes, Vicky
Such love in this food!! You can see the pride Rosella and Armelinda have in their traditions and cooking. Seeing how the saffron is grown, collected and prepared explains why it’s so expensive!! And those soffrito balls are ingenious! Perfect way to spend a rainy Saturday!! TFS, Sharon 🤗♥️🍝
hi Sharon, I'm delighted you enjoyed their video! best wishes, Vicky
Another four star episode. I never knew how saffron was grown. A straightforward dish of home ingredients and there is no way you can go wrong. I did not say a “simple” dish. The staggering amount of work from field to prep to table should not be dismissed, even accidentally. I love these ladies! thanks, again.
hi Scott, yes it's a dish that manages to be humble and elevated at the same time 🙂🌺 best wishes, Vicky
oooh, love this one, me any my mom love chickpeas, and I regularly get saffron from my Iranian friends as a gift, I will cook this recipe the next time I am visiting my parents! And I love the idea of those frozen flavour balls! Genius.
This is a very typical dish from the mountains of Abruzzo. My mum (who comes from nearby) makes this dish in the cooler months each week; either with chickpeas, lentils or beans. She’d also sprinkle over grana padano or parmigiano too. It’s a great dish to warm up with.
Thank you for sharing your memories. I never get tired of the pasta/pulse combos one finds and your mum's sound delicious. 🙂🌺 best wishes, Vicky
Yes my Italian boyfriends mother taught me how to make this dish (minus the saffron though) & said they do it with peas, cauliflower, cannellini beans etc. She explained it was a cheap & fairly easy dish to make compared to others, but just as filling & good for you. We put parmigiano over it too. I love when the cheese melts into the sauce & pasta.
My grandfather who was from Caporciano near Navelli, spoke of this dish as a fond childhood memory. Thanks for sharing!
I have saffron and haven't known what to do with it. This has given me inspiration to try it. And I agree with the others -- frozen soffritto balls are genius! Thank you!
Another magnficent episode, I love the care they have for the traditions and the flowers.
The saffron harvest is fascinating! Thank you for teaching me so much today!
I'm glad you enjoyed it Lisa! 🙂🌺 best wishes, Vicky
How often have you been doing it?
I bet this tastes so damn delicious with all the fresh, home-grown ingredients. Simple dishes like this with excellent quality ingredients are the best.
as a chef who was classically trained in italian cusine (and grew up eating pasta made from my great grandmother and my grandmother) this channel is so incredibly beautiful. i cannot stop watching these videos.. thank you for showcasing these wonderful women.
It’s my pleasure Nathan, thank you for being a fan 😊🌺 best wishes Vicky
Chickpeas, love them. Great video. Thank you for posting
Vicky: another wonderful episode--so educational. Those frozen sofrito balls are brilliant. Did you happen to get a recipe for those, or is a typical 1/2, 1/4, 1/4 mix plus herbs and salt to taste?
hi Christopher, Almerinda hasn't have an exact recipe but the half and 2 quarters ratio would be about right. I hope you have fun experimenting! best wishes, Vicky
Che meraviglia! 😍😍😍😍😍
Ciao Zia! Non vedo l'ora di assaggiare la prossima visita a Navelli! 😘
I love that their clothes smelled like saffron when they went to church
YES! Abbruzzese saffron is INCREDIBLE
Love to watch this videos in the morning. Gives me such a good mood! Thank you! BRAVO 👏👏👏
I love the advice given by these ladies with regards to the wooden spoon and the Sofrito. Thank you for your channel and keep up the great work.
Looks like a wonderful fall or winter dish. Yum. Thank you for sharing.
wow! 💗
This episode is absolutely special! I remember my grandfather cooking his chickpea recipes at home in Canada. My father and nonno (all of father’s side) are from Civitaretenga, little village that is part of the Navelli commune… Dad would argue how their saffron was the best in the world 😊
what a lovely memory to have and I think your Dad is right - freshly harvested and grown close to home is the best! best wishes, Vicky
Ragazze, una ricetta meravigliosa, grazie per questo. Cordiali saluti da Vienna😘😘😘😘👍👍👍👍
I miss this. Thank you.
I love them all
Thanks for all the greats tips ♥
Utterly fascinating and what a team, they knew their stuff. So many tips to pick up from every video. Thank you Vicky and team. Ramon x.
hi Ramon, I'm glad you enjoyed their video. I'm always learning too! best wishes, Vicky
Complimenti ! una mia preferita ricetta 💕
Buonissimo!
Fantastiche!
There are many good women out there
❤🎉 wonderful
me encanta 😊
Ask one of these young Instagram models or influencers to make a meal like this you will die of hunger waiting for your food 😅
Pasta Grannies I have a question: I can not locate an episode. My mother made spaghetti sauce from a recipe given to her back in the 1950's from the Italian family that cooked for our church yearly spaghetti supper. Garlic and pickling spice is simmered in olive oil then strained into the tomato sauce and simmered with the meatballs added. No one else has ever heard of anything close until I saw a similar version on this channel. It was not pickling spice but I can not remember the spices. I assume the family used pickling spice as an alternative to the recipe they brought from Italy. I'd love to find the episode and try that version.
If you do a search within youtube "pasta grannies meatballs". you will find loads of meatball recipes by the grannies. Whether any of them meet your criteria I can't tell from the search description. Gotta admit I don't recognise this one.
hi Sammy, the only episode where the oil is strained that I can remember is this one: ruclips.net/video/LoMh2HjCN9g/видео.html but it's not meatballs. There are 10 meatball episodes on the channel. I will see if I can make a playlist of them. best wishes, Vicky
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Didn't know saffron was in crocus flowers! I wonder how different they are to grow, cos UK is full of normal crocus flowers growing in the wild.
'Crocus sativus' is an autumn flowering crocus which needs a very hot, sunny, well drained spot to flower. It's possible to grow in the UK and I know of one producer, Norfolk Saffron. best wishes, Vicky
Vicki, can the beautiful purple leaves be used for anything?
hi Joy, I don't think so.I have a clip I didn't use in this video of the petals in a heap at the edge of the field. best wishes, Vicky
1:11 When you consider what 1 g of saffron costs in a supermarket !
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No wonder zafron is very expensive!