Today we're cooking pasta and chickpeas from the film "I soliti ignoti" (Big Deal on the Street) by maestro Monicelli: a gang of misfits, a bit unlucky, attempt a robbery at a pawnshop, but they mistakenly stumble into a kitchen and find themselves consoled by the pasta and chickpeas they find in the pantry. We're doing the same—let's go cook!
Recipe by Alessandro Borghese Kitchen Sound
Ingredients for 4 people- 400 g mixed pasta
- 500 g chickpeas already soaked in water for 12 hours
- 1 large white onion
- 1 clove garlic
- 50 g diced speck
- Herbs (thyme, rosemary) to taste
- 1 chili pepper
- Extra virgin olive oil to taste
- Salt and pepper to taste
In a pan, sauté the chopped onion with a drizzle of oil and an unpeeled clove of garlic. Season with thyme leaves, rosemary, and diced speck. Add the chickpeas and their cooking liquid to the soffritto, and bring to a boil over high heat. Season with salt and pepper. Fill a small saucepan with hot water and place it on the stove. Add the pasta to the chickpea mixture and cook, "risotto-style." Continue cooking slowly, adding boiling water.
Serve the pasta and chickpeas with a sprinkling of pepper, 1 chopped chili pepper, and fresh herb leaves.
