Roughly cut pasta with Speck and chickpeas
Course:
Starters
Difficulty:
easy
Preparation time:
> 1h
traditional/modern:
modern
cook:
Ingredients for
Sauce
50 g Speck Alto Adige PGI, rind removed, cut into strips
75 g dried chickpeas
40 g onion, peeled and cut into strips
40 ml olive oil
40 ml white wine
125 ml meat stock or chickpea cooking water
½ sprig of rosemary
½ sprig of thyme
½ bay leaf
¼ clove of garlic, peeled and finely chopped
salt and freshly ground pepper
In addition
200 g roughly cut pasta (maltagliati)
bay leaves to garnish
Sauce
100 g Speck Alto Adige PGI, rind removed, cut into strips
150 g dried chickpeas
80 g onion, peeled and cut into strips
80 ml olive oil
80 ml white wine
1/4 l meat stock or chickpea cooking water
1 sprig of rosemary
1 sprig of thyme
1 bay leaf
1/2 clove of garlic, peeled and finely chopped
salt and freshly ground pepper
In addition
400 g roughly cut pasta (maltagliati)
bay leaves to garnish
Sauce
200 g Speck Alto Adige PGI, rind removed, cut into strips
300 g dried chickpeas
160 g onion, peeled and cut into strips
160 ml olive oil
160 ml white wine
½ l meat stock or chickpea cooking water
2 sprigs of rosemary
2 sprigs of thyme
2 bay leafs
1 clove of garlic, peeled and finely chopped
salt and freshly ground pepper
In addition
800 g roughly cut pasta (maltagliati)
bay leaves to garnish
Preparation
Sauce
Soak the chickpeas in abundant cold water the day before, simmer in salted water for approx. 1 hour. In a large pan, sweat the onion and speck in olive oil, remove the chickpeas from the cooking water and add. Deglaze with white wine, allow to evaporate, pour in meat stock and simmer slowly for approx. 8 minutes. Just before the end of cooking time, add the herbs (rosemary, thyme, bay leaf) and garlic, season with salt and pepper and set aside.
Pasta
Cook the maltagliati in abundant salted water until aldente, strain and toss with the sauce, garnish with bay leaves and serve. Cooking time for pasta: approx. 6–8 minutes
Hints
Simmer the chickpeas until they almost disintegrate. You can use this sauce for tagliatelle, pappardelle, open ravioli or as a filling for puff pastry shells and vol-au-vents.