Just made this last night and OMG the flavor is outrageous! I nornally do not like dishes like this due to them being heavy and bland but this has incredible flavor and it all works together so well! The subtle hint of rosemary with the garlic and sweetness of the carrot, and the savoriness of the pancetta and anchovy is just wonderful. The pancetta melts into this and no one would even know it was there but it boosts the flavor immensely. Thank you ladies this is a forever keeper! 👏🏻👏🏻👏🏻
I made this tonight. I’m not an anchovy person so I did a tablespoon of worchestershire (sp?) sauce.... it was awesome. The fresh parm cheese really did add to it.
This recipe vaguely reminds me of an Egyptian street food recipe that my Egyptian friend used to make. You cook red lentils with salt, pepper, cumin, and garlic (granulated is fine, but you can saute fresh garlic as the base if you would like). Then add ditalini, and right before the ditalini is fully cooked, fold in kind of a lot of fried onions --use as part of the recipe, and not just flavoring She always made her own friend onions, but store bought is fine. This dish is so humble, but it's so darned delicious and amazing!! She may have added a touch of brown sugar? I don't know, but it's such a flavorful and satisfying dish! The texture is more like a porridge than the looser consistency of the above recipe.
Koshari! I have an Egyptian friend who talks about this dish and I've always wanted to make it because it sounds so good. Like the ultimate comfort food.
@@skyydancer67 She didn't add any sugar to the recipe, but it was pretty sweet because of the sugar from the fried onions. If you omit the cumin, I would think it would underscore the sweetness, too, since the cumin is earthy. So, I would play around with it, going for max flavor and chewy texture (from the ditalini), and the sweetness to amplify the flavor. Maybe use browned fresh garlic as the base. If she used Vidalia onions, for example, and you don't have those on hand, then add a little sweetener to compensate. The idea was to make it flavorful and to hit the spot since it's a little filling --hence why it's such a popular street food. You're right, lentils are life!!! I love them, too, there are so many things a person can make with them!!!
As an Italian (who lived in southern Italy for many years) I grew up on pasta e ceci - always a much, much, MUCH simpler version, but I have to say, this version made me HUNGRY! I will definitely have to try it!
I'm Italian American although this looks delicious it's not the pasta e ceci I grew up knowing. You managed to take something simple and turn it into something much more complex and more labor intensive. All it should be is chickpeas, ditalini, olive oil, and tomato sauce. A little parsley and if you like some sliced Italian sausage but Nana always served it meatless. Some cheese takes 15 minutes tops to make and so satisfying.
I usually cook the pasta on the side about halfway so it won't absorb all the liquid. Old Italians like the pasta e cici a bit more liquidy. Also small shells work well.
I grew up in Italy and you are right - I remember pasta e ceci being a little more liquidy - although not soupy. The America's Test Kitchen version does look delicious though. I want to try it.
Can you make a vegetarian/vegan version of this? What would be the replacement for the pancetta (for non pork or meat eaters?) Replacement for the anchovies (for those allergic to fish?)
Adrienne seaweed+tamari+caper brine=anchovy. Smoked mushrooms=bacon. Hopefully that helps. We used those for vegan recipes when I worked at Whole Foods.
I love this version, but where I grew up in Italy it was always vegetarian - not for diet preference, but the Pugliese version did not have any meat or fish of any kind in it. Just omit the anchovy and pancetta. The smoked mushroom that Craig Cadwell mentions sounds great!
@@ElizaDolittle thank you, I appreciate your feedback. I feel much better and willing to try it knowing omitting anything will not take away from the flavor. 🤗
My mom and nona would probably argue on what to do with the food choppy thing..lol I've never had it with anchovies or pancetta and in Foggia it's more soupy.
Does EVERYONE have pancetta just hanging around? I can't ever find it in big chunks like that. Thinly sliced I can find. And I live in a fairly metropolitan area.
@@letsgomets002 I didn't say he/she had one I said to use one obviously if one doesn't own one I'm sure they can purchase one they are not that expensive
Lamb belly would give me the fat cast off that would be needed ... I never thought about that, but that is a good substitute. Because turkey bacon wouldn't give me the natural fat cast off... Thank You...
The preparation of this Italian specialty, which is more like a thick soup than a manister, could not be easier Tomatoes! The recipes are slightly different from region to region, so in Tuscany they do not put any, for Naples they like to have their pasta eat more dense, the Romans also put salty anchovies ... NO Pancetta.
@Cndnwoman My husband says that rosemary tastes like you're licking a pine tree....and to me, he's absolutely right. But lots of people love it, so please don't go by our judgement of it.
Love these two ladies, I've learned more about building flavor in dishes from them then anyone!
Just made this last night and OMG the flavor is outrageous! I nornally do not like dishes like this due to them being heavy and bland but this has incredible flavor and it all works together so well! The subtle hint of rosemary with the garlic and sweetness of the carrot, and the savoriness of the pancetta and anchovy is just wonderful. The pancetta melts into this and no one would even know it was there but it boosts the flavor immensely. Thank you ladies this is a forever keeper! 👏🏻👏🏻👏🏻
I made this tonight. I’m not an anchovy person so I did a tablespoon of worchestershire (sp?) sauce.... it was awesome. The fresh parm cheese really did add to it.
This recipe vaguely reminds me of an Egyptian street food recipe that my Egyptian friend used to make. You cook red lentils with salt, pepper, cumin, and garlic (granulated is fine, but you can saute fresh garlic as the base if you would like). Then add ditalini, and right before the ditalini is fully cooked, fold in kind of a lot of fried onions --use as part of the recipe, and not just flavoring She always made her own friend onions, but store bought is fine. This dish is so humble, but it's so darned delicious and amazing!! She may have added a touch of brown sugar? I don't know, but it's such a flavorful and satisfying dish! The texture is more like a porridge than the looser consistency of the above recipe.
Koshari! I have an Egyptian friend who talks about this dish and I've always wanted to make it because it sounds so good. Like the ultimate comfort food.
I might have to try what you listed there, even though I am not a cumin fan. Lentils is life.
@@skyydancer67 She didn't add any sugar to the recipe, but it was pretty sweet because of the sugar from the fried onions. If you omit the cumin, I would think it would underscore the sweetness, too, since the cumin is earthy. So, I would play around with it, going for max flavor and chewy texture (from the ditalini), and the sweetness to amplify the flavor. Maybe use browned fresh garlic as the base. If she used Vidalia onions, for example, and you don't have those on hand, then add a little sweetener to compensate. The idea was to make it flavorful and to hit the spot since it's a little filling --hence why it's such a popular street food.
You're right, lentils are life!!! I love them, too, there are so many things a person can make with them!!!
Now that's very similar to what my mom made. One of my favorites...wish she was here to make it again❣️
Made this recipe last night, WOW!! This has an incredible depth of flavor. It was DELICIOUS!! Thank you for the recipe!!
As an Italian (who lived in southern Italy for many years) I grew up on pasta e ceci - always a much, much, MUCH simpler version, but I have to say, this version made me HUNGRY! I will definitely have to try it!
I just want to say I love your channel and you've taught me so much.
Looks good, will make this today. Thanks
Just made this dish - really tasty! I would certainly make this again!!! Thanks, ladies!!
I'm Italian American although this looks delicious it's not the pasta e ceci I grew up knowing. You managed to take something simple and turn it into something much more complex and more labor intensive. All it should be is chickpeas, ditalini, olive oil, and tomato sauce. A little parsley and if you like some sliced Italian sausage but Nana always served it meatless. Some cheese takes 15 minutes tops to make and so satisfying.
There was never a claim that this was the same dish you grew up eating. This is an American recipe, created by Americans, for American tastes.
Made this for dinner tonight and even our picky eaters loved it! Definitely putting this in the dinner rotation.
Looks Great, just watching made my mouth water - I'll need to go online to find your Recipe!
That looks delicious ladies. Thanks for these videos
I made this and it was DELICIOUS!
I usually cook the pasta on the side about halfway so it won't absorb all the liquid. Old Italians like the pasta e cici a bit more liquidy. Also small shells work well.
I grew up in Italy and you are right - I remember pasta e ceci being a little more liquidy - although not soupy. The America's Test Kitchen version does look delicious though. I want to try it.
Esattamente paisan'.
How can I make it more liquid and keep the flavor?
Will be making Pasta e Ceci this weekend.
This looks SOOOOOO good!
Is that American way or Italiano? It looks nice! Well done Ldies!
Can you make a vegetarian/vegan version of this? What would be the replacement for the pancetta (for non pork or meat eaters?) Replacement for the anchovies (for those allergic to fish?)
Adrienne seaweed+tamari+caper brine=anchovy. Smoked mushrooms=bacon. Hopefully that helps. We used those for vegan recipes when I worked at Whole Foods.
@@craig0769 thank you so much. This looks so good.
@@craig0769 seaweed I'm allergic to all seafood not sure how well I will do with seaweed. I'll have to ask my allergist before I do. 😊
I love this version, but where I grew up in Italy it was always vegetarian - not for diet preference, but the Pugliese version did not have any meat or fish of any kind in it. Just omit the anchovy and pancetta. The smoked mushroom that Craig Cadwell mentions sounds great!
@@ElizaDolittle thank you, I appreciate your feedback. I feel much better and willing to try it knowing omitting anything will not take away from the flavor. 🤗
My mom and nona would probably argue on what to do with the food choppy thing..lol I've never had it with anchovies or pancetta and in Foggia it's more soupy.
Yummie
I love this recipe, its looks simple and hearty. Keep up the great work....
My Nonna made pasta e ceci all the time, but she never used a food processor! 😅
Can you leave out The anchovies or what would you substitute (seafood allergy)?
You can leave the anchovies out. It's just for flavor. Parmesan cheese adds a similar flavor.
@@lisaboban it what world does Parmesan cheese taste like an anchovy lol
You should pure one of the cans of chickpeas. Fresh chickpeas so much better
Lard is yummy.
Does EVERYONE have pancetta just hanging around? I can't ever find it in big chunks like that. Thinly sliced I can find. And I live in a fairly metropolitan area.
I normally just use a little bit of bacon when I make certain bean sauces
@P North sorry, but it's in packages, not at the deli counter.
Trader Joe's has diced pancetta right next to the cheese section.
哈哈！週末的午餐菜單！謝謝！
Any tips on making this without a food processor
@Mike Rivera use a mezzaluna if you don't have a food processor, the texture is very similar using a Mezzaluna
@Mike Rivera usa a Mezzaluna in place of a food processor, the texture will be very similar.
@@deltaboy767 a mezzaluna !!!! whats the chances she has one of those thing !!!! like 0...lol
@@letsgomets002 I didn't say he/she had one I said to use one obviously if one doesn't own one I'm sure they can purchase one they are not that expensive
If using anchovy paste, how much should I use? I am thinking maybe a teaspoon.
I can't get the recipe anymore!!!!
It's already behind a paywall!
Nummy in my tummy. .
My mom made this and i never got the recipe. Sorry to say she passed away and took it with her.
Looking for more vegetable options...
What can I substitute the panchetta with?
Don't eat pork...
Xylina Shelton shiitake mushrooms is a great substitute
@@yjl1044 ok cool just add more fat, cause the mushrooms will give off water. I have turkey bacon, cured and uncured.
Bacon would also work well.
Lamb belly would give me the fat cast off that would be needed ...
I never thought about that, but that is a good substitute. Because turkey bacon wouldn't give me the natural fat cast off...
Thank You...
The preparation of this Italian specialty, which is more like a thick soup than a manister, could not be easier
Tomatoes!
The recipes are slightly different from region to region, so in Tuscany they do not put any, for Naples they like to have their pasta eat more dense, the Romans also put salty anchovies ...
NO Pancetta.
little dida hahaha good joke.
Pasta and chickpeas sounds similar to a potato sandwich.
you must not be Italian or a low carb person
Looks good! Although I'd have to substitute oregano or basil for the rosemary, since rosemary makes my whole family cringe.
Oh, are you related to the famous rosemary cringers?
@@bentleyr00d You've heard of them? We are also related to the legendary tarragon wincers!
@Cndnwoman My husband says that rosemary tastes like you're licking a pine tree....and to me, he's absolutely right. But lots of people love it, so please don't go by our judgement of it.
@Cndnwoman Well I hope you really like it! Fingers crossed.
No need to purée any of the ingredients
Do you have a good recipe with out any pastas or flour in it maybe a good salad one.
This is America's test kitchen. We don't really do salads.
is this a reupload???
They say they are bringing us two recipes but only show one. I am offended.
It's an excerpt from an episode. A typical episode covers the usual two recipes and the equipment/ingredient test.
I was interested until the meat came out. 🤢
Pancetta or the belly of a killed animal is never an ingredient for Pasta with Ceci, trust me.
don't put cheese on the pasta e ceci , please
I love this protein packed recipe. Can even have it with out the meat and would still be delicious. 😍😋