I urge you to try reconstituted dried chick peas at least once.The texture is far superior to the mealy canned variety. Yes its an extra step, but really its hardly any work at all compared with tediously popping the skin off each bean. I worked with Marcella Hazan and she was rather militant about this for two reasons: the loosened skins floating around in a dish are unsightly and there will be much less havoc wrought on your digestive tract without them. It's actually a common practice throughout the Mediterranean .
Don't over complicate it. They come to life fairly quickly- I generally don't even soak them overnight. Let them boil/simmer on the stove with plenty of water until ... they're done. I especially like to reconstitute Roman beans because they become positively succulent. And Marcella was a peach ❤
That video made me love Allison Roman more than ever- anyone ballsy enough to slam the viral La Scala salad with its weak- ass garbanzos from a can is the one who deserves a trophy. Love your Ina Trail adventures!
As always, inspiring blog. I have some chickpeas (remember the shelves being empty of those cans during the pandemic? shudder) and anchovies in the pantry. I might give that a try!
Did you use a half pound of pasta or the full box?
I'm going to make this soon. Will use anchovy paste and put the capers in with the chickpeas so they'll crisp up a little. Will also use much less olive oil, much as I love it. If it needs a bit of spicing up, can sprinkle on some Mongolia Fire Oil when serving.
I urge you to try reconstituted dried chick peas at least once.The texture is far superior to the mealy canned variety. Yes its an extra step, but really its hardly any work at all compared with tediously popping the skin off each bean. I worked with Marcella Hazan and she was rather militant about this for two reasons: the loosened skins floating around in a dish are unsightly and there will be much less havoc wrought on your digestive tract without them. It's actually a common practice throughout the Mediterranean .
I know I really should! I hear it’s a great use of the instant pot. Also how cool that you worked with Marcella Hazan!
Don't over complicate it. They come to life fairly quickly- I generally don't even soak them overnight. Let them boil/simmer on the stove with plenty of water until ... they're done. I especially like to reconstitute Roman beans because they become positively succulent. And Marcella was a peach ❤
Marlo would approve!
That video made me love Allison Roman more than ever- anyone ballsy enough to slam the viral La Scala salad with its weak- ass garbanzos from a can is the one who deserves a trophy. Love your Ina Trail adventures!
As always, inspiring blog. I have some chickpeas (remember the shelves being empty of those cans during the pandemic? shudder) and anchovies in the pantry. I might give that a try!
Did you use a half pound of pasta or the full box?
I'm going to make this soon. Will use anchovy paste and put the capers in with the chickpeas so they'll crisp up a little. Will also use much less olive oil, much as I love it. If it needs a bit of spicing up, can sprinkle on some Mongolia Fire Oil when serving.
I used a full lb of pasta. Also would do shells or orecchiette because it would catch the beans better!