PASTA E CECI | ASMR Relaxing Cooking | Comfort Food For Cozy Winter Days
Learn how to make a delicious and hearty Pasta e Ceci with simple, wholesome ingredients like chickpeas, vegetables, and pasta. This classic Italian recipe is packed with flavor, easy to follow, and perfect for any day of the week. Watch as I guide you step by step, finishing with a sprinkle of freshly grated Parmigiano for the ultimate comfort food experience. Don’t forget to like, comment, and subscribe for more tasty recipes!
Pasta e Ceci Recipe (Serves 4)
Ingredients: – Extra virgin olive oil: 3 tbsp – Large onion: 1, finely chopped (about 150g or 1 cup) – Celery stalks: 2, finely chopped (about 80g or ¾ cup) – Large carrot: 1, finely chopped (about 100g or ¾ cup) – Garlic cloves: 3, minced – Peperone crusco: 3, crumbled (or 1 tbsp smoked paprika) – Cooked chickpeas: 400g (2 cups), drained (and rinsed, if canned) – Vegetable broth: 1 liter (4 cups) – Short pasta: 200g (about 2 cups) – Salt: To taste – Black pepper: To taste – Parmigiano Reggiano: Freshly grated, for serving
Steps: 1. Soffritto: Heat olive oil in a large pot over medium heat. Add the onion, celery, carrot, and garlic. Sauté until softened and fragrant. 2. Season: Add crumbled peperone crusco (or smoked paprika) and stir for 1 minute. 3. Chickpeas and broth: Add chickpeas and stir to combine. Pour in vegetable broth, season with salt and black pepper, and bring to a simmer. 4. Cook pasta: Add pasta to the pot and cook until al dente, following package instructions. Stir occasionally to prevent sticking. 5. Adjust consistency: If needed, add more broth or water to achieve your desired consistency. 6. Serve: Ladle into bowls, top with freshly grated Parmigiano, and enjoy!
PASTA E CECI | ASMR Relaxing Cooking | Comfort Food For Cozy Winter Days
Learn how to make a delicious and hearty Pasta e Ceci with simple, wholesome ingredients like chickpeas, vegetables, and pasta. This classic Italian recipe is packed with flavor, easy to follow, and perfect for any day of the week. Watch as I guide you step by step, finishing with a sprinkle of freshly grated Parmigiano for the ultimate comfort food experience. Don’t forget to like, comment, and subscribe for more tasty recipes!
Pasta e Ceci Recipe (Serves 4)
Ingredients:
– Extra virgin olive oil: 3 tbsp
– Large onion: 1, finely chopped (about 150g or 1 cup)
– Celery stalks: 2, finely chopped (about 80g or ¾ cup)
– Large carrot: 1, finely chopped (about 100g or ¾ cup)
– Garlic cloves: 3, minced
– Peperone crusco: 3, crumbled (or 1 tbsp smoked paprika)
– Cooked chickpeas: 400g (2 cups), drained (and rinsed, if canned)
– Vegetable broth: 1 liter (4 cups)
– Short pasta: 200g (about 2 cups)
– Salt: To taste
– Black pepper: To taste
– Parmigiano Reggiano: Freshly grated, for serving
Steps:
1. Soffritto: Heat olive oil in a large pot over medium heat. Add the onion, celery, carrot, and garlic. Sauté until softened and fragrant.
2. Season: Add crumbled peperone crusco (or smoked paprika) and stir for 1 minute.
3. Chickpeas and broth: Add chickpeas and stir to combine. Pour in vegetable broth, season with salt and black pepper, and bring to a simmer.
4. Cook pasta: Add pasta to the pot and cook until al dente, following package instructions. Stir occasionally to prevent sticking.
5. Adjust consistency: If needed, add more broth or water to achieve your desired consistency.
6. Serve: Ladle into bowls, top with freshly grated Parmigiano, and enjoy!
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