Italian Home Cooking: "Pasta Maltagliati e Ceci". Literally: "Badly Cut" Pasta with Chickpeas

#italiancooking #cooking #italy #foccacia #pasta #vegetarian #vegan #veganfood #veganrecipes
Wholesome Vegan Home cooking.
It's a winter's evening and the family sit down for their bowl of _Pasta e Ceci_, a glass of wine, some fruit and then an evening passeggiata around the town centre. We chat with friends in Giovinazzo's main piazza, looking up at the elderly ladies who peer down at us from their balconies, watching the children gallop around late at night, their parents hoping to wear them out before bed (Italian children are particularly energetic), then a walk along the cool "lungomare" - the seafront promenade - and off to bed.
In this video we show you how to make pasta Maltagliati with Semola (being from Southern Italy), including home made Maltagliati (literally "badly cut") pasta.
The dish is ideal for autumnal and winter eating and in the tradition of "Cucina Povera" - cookery as practiced by the poor - simple and nutritious food.
Pasta e Ceci is a staple across Italy not typically found in restaurants or trattoria but something passed down through the generations and widely appreciated. We love it.
For more details on Semola di Grano Duro (Durum Wheat) see • What is Semola? (Durum...
Follow us: / abetinacookery
Cook with us: www.airbnb.it/...
Giovinazzo: www.google.com...
Ingredients:
500g (1lb 2oz) Ceci/chickpeas
2 carrots and 2 celery sticks, pealed and chopped
2 fresh bay leaves
1 clove of garlic
Rosemary, sage, time (your choice)
Parsley
Extra Virgin Olive Oil
Salt
Diced seeded Chili peppers or ground black pepper (optional)
Ingredients: Maltagliati
300g (11oz) semola
3 medium-large organic free range ethical vegan eggs, 60g each
A pinch of salt
This is not some super-sauce, massively famous, it's just plain cooking as practiced for generations at home.

[@georgemullens]

Buonissimo!