CICERI E TRIA ►► L’ORIGINALE !!! [Pasta Fritta e Ceci] – Ricetta di Chef Max Mariola

Today we’re making a delicious recipe based on chickpeas. Chickpeas, but not just chickpeas. Good chickpeas. The good good Italian ones. What are we making? Chickpeas and triage. What is it? It’s a chickpea pasta, but made in a good tasty way that the people of Sento are making. Ingredients: onion, carrot, garlic, bay leaves, rosemary, and celery. This is how to cook the chickpeas and make the sauce for the chickpeas. Then we have dried chickpeas. These are absolutely necessary otherwise we’ll go without chickpeas. Then we should make homemade pasta but not egg pasta. We should make pasta with water and flour. You know, so we have oo flour, semolina flour and warm water and a drizzle of extra virgin olive oil. This guys is not meant to be a typical recipe from Sento. It’s my interpretation based on readings and tastings that I’ve had in that wonderful land that is Sento. Okay. Carrots for carrots and potatoes with this tool that costs €1.50. But it’s fantastic. We cut off the tips, the ends, and make a base. A base for what? For chickpeas to make them even tastier. You see, I have three different projects. Chickpeas in different situations. Dried, soaked after 12 hours and cooked. Here they are. Just a clove of garlic. How did I prepare them after soaking them for 12 hours? I cooked them over medium heat. I added five fingers more water than the amount of chickpeas and just the garlic clove. It took me about an hour and a half. I added salt in the last half hour. I add salt towards the end. Do you know how I cook them? You know, Mario, please be quiet if the neighbors throw us out of this building. Oh, what are you doing? Ah, I see. So, do you want to make a beaten egg with the egg and coffee? Let’s make a Fiorella for me. Then, we’ll take a nice piece of breast. That way, we’ll always cover it. I took the outer one. There’s no point in wasting kids at random. Let’s go. So, there’s no point in wasting the heart of the silkworm. Mario. Mario. Thank you. Let me eat it. And that’s it. So, we can finish this story. I like to make a beaten egg with fresh eggs, not wooden eggs. You understand? My love. Oh, thank you. Thank you very much. I’ll eat it. Thank you. It reminds me of Grandma Fierella. Look, Grandma Fiorella used to do the same things, but I’m thinking of the spoon and the bread beater. So, let’s continue with O. Let’s cut the silkworm into small pieces here, too. Always in cubes. So very the important thing is to add a little bit of fat. Extra virgin olive oil in this case so that the vegetables don’t get frayed or mushed. Okay. Same thing. A little piece of onion. So let’s remove the skin. Here we are. Let’s cut it like this. Then like this. Like this. And then let’s cut it into little pieces. Really tiny. So we have the spinach, carrot, and onion. We’re in Pulia in Sento. So I have a real Aulan oil. It’s from the province of Bundisi. Abundant. Good. It’s so good. It won’t hurt you. Good stuff never hurts, guys. Then let’s put it on. Listen to the music, guys. Papic is always number one. Go on. I’ll turn it on. I’ll also add a skewer of garlic in its skin. There it is. Now, let’s stew our stock a little. Nice. Let’s almost make it stick. Hey. Ah, the sauce is so good. It’s so good when you start hearing the sound of stairs on Sundays. Ah, nice teeth. What’s up? Do you like the smell of smoke? Camera woman, come here. So, start adding the chickpeas. The chickpeas are cooked, but not overcooked. They’ll mash, but you see, they’ll be a bit resistant because I’ll continue cooking them with the soprio. I’ll add the chickpea cooking water. Not all of it. We’ll keep it aside. I could use another gold leaf. I’ll add a sprig of rosemary. I’ll add a pinch of salt in here. And now let’s let these, which are already good on their own, absorb the flavor. So, first I’ll bring it to a boil. I’ll put it on maximum and then lower it to half. It’s boiling now. I’ll lower it. I’ll let it boil from now on. Poof poof poof. It should boil every now and then. Here we go. So, I’ll put it on less than half the indulging power. I’ll let it sit for half an hour so it absorbs the flavor. Really, really, really. Now, let’s move on to something fun. Pasta. So, we have the same amount of both flowers. One remilled semolina. Here it is. Also, because we are in Pulia, guys, the home of Durham wheat. Okay. And the O flour. Then the water has to be lukewarm. Measured. Then I’ll figure out all the proportions. I’ll heat it slightly in the microwave to make it lukewarm because lukewarm is easier to make the dough. Okay, perfect. Then we’ll also add a little bit of oil like this a and then I’ll start adding water. I’m trying to make as little mess as possible because I’ve been threatened lately, guys. I have to say it. Yeah, right, Mario. I’ve been threatened. He’s been threatened. Yeah, then, Mom. Good. You said it right. Sorry. Then we slowly add more water. A little at a time. A little at a time. Because many times the flower changes. It’s a little older and therefore requires more water or it’s too fresh. It doesn’t require less. So slowly we always have time to add and remove. I don’t have time anymore. Look slowly. Look. Ah, what a nice consistency, guys. Oh, what a little something. Let’s also add a pinch of salt. Beautiful. You know that I like this consistency in this pasta. How wonderful. [Music] And now guys, make way for the men who will make homemade pasta. Okay. A little more flour. I’m using a little semolina. Beautiful. Oh, the dough is coming out. Beautiful, guys. Beautiful. Listen to how it feels. I mean a real relationship with the pasta. I see a carninal with pasta like this. Let’s see if I can talk to it. [Music] Oh my gosh. Come on. Here. [Music] Here we go. So, we’ve made the dough ready. Now, we’ll let it rest a little because that way it will be easier to roll out the pasta. It will be less stiff. So, half an hour and we’ll see you here. In the meantime, let’s stir. What a smell, guys. Here. Look at this little thing. Go. Rosemary. What do I do now? I’ll give it a little whirl in the blender. Just a little. Okay, great. So, let’s make it a little thicker. See how nice it is. We have whole chickpeas and cream. So, it will be nicer, denser, nicer. Then, we have a little liquid here. We’ll add it if needed. Let’s go. Let’s let it cook slightly. Okay, let’s go slowly, slowly, slowly, slowly. It will only become tastier. Now, let’s make the pasta. Nice. Guys, this is a bit of a wonderful thing, making homemade pasta. So nice. And let’s start rolling it out. Look how nice. Look at the nice pasta we made, Mario. The pasta that dad made is beautiful, you know. Let’s roll it out. Surely the people from Sento are looking at me, I said. But we chickpeas don’t make it like that here. Guys, don’t be offended. I made it the way I tasted it and the way I think I should make it. I’m not saying that it’s the original recipe. It’s my recipe. [Music] Let’s add a little semolina if necessary. If it feels too soft, better soft than hard, guys, huh? [Music] I’ll try to give it a round shape. What are you dreaming about? What are you dreaming about that you haven’t dreamed about for a long time? Tell me about faith. [Music] [Music] The pasta is done. The puff pastry is done. I’ll add a little semolina. And now we’ll cut it. Do you see how thick it is? Look, guys. Not too thin and not too thick, huh? Now add the semolina. Did you see? I put the semolina in. Well, dusted it well. Let’s dust it well again here. Like this. Huh? Like this. Every time we punch the puff pastry, we add semolina so it doesn’t stick. There you go. Perfect. I’ll take the cutting board to cut the pasta and put it up here. Nice. Then a knife. The little cuts will be useful. And I’ll do it like this. Do you see how thick it is? About 1 cm approximately. I like it like this. Huh? Then there will be someone. Ah, but I make it thinner, shorter. At my house, I do it like this. Then we turn on the oil. In a small saucepan, I put a little extra virgin olive oil and we bring it to a temperature of 170 to 180° to fry the pasta. Let’s put it here on absorbent paper with a plate that I’ll use for frying to remove the excess fried food. Here we need to use extra virgin olive oil for frying. We’re in Pulia. Imagine Pulia. Those olive trees, that wheat, those expanses, you need extra virgin olive oil. Stop. It’s reaching the right temperature because we have to fry some of the pasta. We have to fry it to give the pasta and chickpeas a crunchy texture. Basically, the pasta and chickpeas. Then we’ll see if it works. If it’s at the right temperature. Yes. Yes. Yes. Yes. Yes. Here. Let’s add a little at a time. Watch it cook. Look how nice it becomes. Here I’ll add some coarse salt because this will be the water in which we’ll cook the pasta. The other pasta. Look, it has to become nice and crunchy, huh? Let’s wait until it turns a nice golden color. In the meantime, the water is boiling here. And let’s get started with the pasta. Let’s go. How great, guys. Basically, I fry part of the pasta and cook the rest in a classic way. So, it will be crunchy and fantastic. Exceptional. Just think how clever. How clever. Who invented this dish, guys? A real genius. This way, the crunchy food always makes you want to eat to keep eating, right? And it stimulates you even more. Also, because just think that in the past, if we ate legumes almost every day, it’s not like now that we do it for sport, right? Instead, we should do it more often, too. The usual plate of legumes becomes even more appetizing with this crunchy food. Very clever. Very clever. Now, let’s see if our pasta is cooked. Good. I drain it and put it in here. Wonderful, guys. This way it gets the flavor. Really, really good. Good. Good diet. Let’s grab a plate. Now, this is the best part. Let’s go. How delicious. [Music] Ouch. Ouch. How delicious. Then since we have the baby here, he doesn’t eat the chili pepper. I’ll leave this one without chili peppers. And this one here for us all. Yeah. How wonderful. Guys, think about this crunchy thing. Now, this is for changing the puma. And this one is for me so I can taste it properly. Good. Nice. Nice, guys. Here it is. paper and chino for me too. Brilliant, guys. Wow. I just started the round. He created it because he cooked this pasta, this one, these two times. He’s a real genius, guys. A genius. Good. But the pasta is a soup that crunches. Have you ever seen it? It’s a little bit crunchy. So, I’ve made a mess in the kitchen, but he won’t hold it against me, I think. No. But guys, FA, make something delicious again. Mario, the food is ready. Let’s go. Go. Um. Um. How delicious. Oh my goodness. Taste it. Yes. How to taste it? Do you like it? And taste it with chickpeas. Taste those chickpeas. Taste. Chickpeas are good for you. Come on. Eat. It’s good. Me too. Really good for the little museette. Go, go, go. Here’s the happy family. Go. [Music]