INGREDIENTS
FOR 2 PEOPLE
250 g Mafaldotte® No. 159 Rummo
300 g dried chickpeas
1 small onion
1 small carrot
1 celery stalk
1 bay leaf
DIRECTIONS
Pour the dried chickpeas into a bowl and soak them for 12 hours in cold water. Peel the onion and cut it in half together with the carrot and celery. Place in a cast iron pot (or other heavy pot adapted to slow cooking), drizzle with extra virgin olive oil and “toast” the vegetables for a few minutes over medium heat. Add the chickpeas (without the water they soaked in). Mix, over heat, with the vegetables and oil for a few minutes. Cover with cold, unsalted water. Stir well. Raise heat to high, and bring to a boil. If foam gathers on the surface, remove it. Lower the flame to a simmer, add a bay leaf, and cover, leaving a crack for steam to escape. Let cook for about 2 hours. Once cooked, remove the bay leaf. Salt to taste and mix. Take out the onion halves (cut off the tough ends), carrot, celery and one third chickpeas together a ladle of the cooking liquid, and, in a separate container, blend with an immersion blender into a cream. Pour the cream back into the pot over the remaining chickpeas. Cook the Mafaldotte directly in the same baking dish, seasoning the pasta with a bit of salt, and adding boiling, unsalted water as needed. Halfway through the pasta’s cooking time, remove the pot from the heat and wait 10 minutes before serving. The pasta will continue cooking and absorbing moisture in the heavy pot. Stir well. Serve, adding fresh ground pepper and a drizzle of olive oil. Buon appetito!