Tagliatelle with Chickpeas

Name: Tagliatelle with Chickpeas
Yield: serves 6
Ingredients: 1 pound dried ceci (chickpeas); 1 medium onion, peeled and cut in half; 1 large carrot, peeled, cut in half, and sliced lengthwise; 1 large celery stalk, cut in half; 1 1/2 cups cherry tomatoes, rinsed; 2 bay leaves, preferably fresh; 1 1/2 teaspoons coarse sea salt or kosher salt, plus more if needed; 1/3 cup extra-virgin olive oil, plus more for finishing; 3 plump garlic cloves, smashed and peeled; 1/2 teaspoon peperoncino flakes; 2 tablespoons chopped fresh Italian parsley; 1/2 cup all-purpose flour, plus; more for handling the dough; 1/2 cup semolina flour; 1 large egg; 2 tablespoons extra-virgin olive oil; A 7- or 8-quart heavy-bottomed saucepan with a cover; A rolling pin and wooden board for rolling the pasta; A 6-inch-diameter sauté pan or saucepan for frying the tagliatelle

December 14, 2011

Antichi Sapori, a family-run restaurant in Montegrosso, a few kilometers south of Andria, is where I had some of the best local products and traditional dishes. Pietro Zito, the chef and owner, is tied to the land and works with local seasonal products. One of several memorable dishes I enjoyed there was ceci e tria, this dense soup of chickpeas with the textural interplay of cooked and fried pasta. It’s a flavorful simple dish, very rustic and yet mellow.

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