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Prudence Sloane is Back From Italy

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Tagliatelle with Chick Peas (Ciceri e tria)

Serves 4-6
¾ cup dried chickpeas
1 ½ cup diced carrot
1 ½ cup diced celery
1 large yellow onion, diced
3 garlic cloves
1 bay leaf
1/8th teaspoon hot red pepper flakes
olive oil for frying (in Puglia extra virgin is used, but pure is fine)
1 pound fresh tagliatelle (made with durum wheat semolina)*
1 1/2 teaspoons salt to taste
1 teaspoon extra virgin olive oil for drizzling
In a large saucepan or Dutch oven add the chickpeas, carrot, celery, onion, 2 of the garlic cloves, bay leaf and red pepper flakes. Cover with cold water plus 1" above the ingredients. Bring to a boil. Cover, reduce the heat and simmer on low for 2-3 hours or until the chickpeas are very soft. If necessary top off with boiling water periodically so the ingredients are always covered. 

In the meantime, in a small-medium high sided saucepan add the olive oil to a depth of about 3/4' to 1".  Add the 3rd garlic clove. Over medium high heat, heat the oil and fry the garlic until just turning brown. Remove the garlic clove and discard. If the oil starts to smoke, it is too hot.  Remove the pan from the heat immediately and let it cool slightly. While the oil is hot deep fry the raw pasta in 3-4 batches until golden brown. Remove and place on paper towels to drain.

Add the 1 teaspoon of extra virgin olive oil to the chickpeas. Bring it up to a boil, making sure it is topped with 1" of water.  Add the fresh unfried pasta. Cook until al dente, about 2 minutes. Season with salt to taste. Toss in the fried tagliatelle and simmer for an additional minute.  Serve immediately.  The dish should be soupy.


Fresh Pasta made with Durum wheat, semolina tagliatelle can be found at:

DiFore Pasta,

556 Franklin Ave, Hartford, CT. 


Note: ¾ cup dried chickpeas = 1 ½ cup soaked = 1 2/3 cup cooked