Serious Eats: Recipes
Healthy and Delicious: Pasta e Ceci
While Ina Garten is far and away my favorite Food Network host (oh, to have her barn), Giada De Laurentiis is growing on me by leaps and bounds. Admittedly, I was wary of her at first, mostly because I’d never seen an Italian cook looking that svelte. Then I made a few of her dishes (like the divine Turkey Sausage and Chestnut Stuffing), and everything changed. Girl knows what she’s doing.
My most recent foray into Giadalogy was Pasta e Ceci from her Everyday Pasta cookbook. Serious Eats’ Blake Royer made Jamie Oliver’s version last month, but Giada’s recipe differs enough—and was so tongue meltingly delicious—that I had to post it anyway.
The soup uses similar ingredients—chickpeas, small pasta, and rosemary—but adds pancetta, parmesan, and a sizable helping of thyme for quick, deep flavor. It easily stands on its own as a full meal, and as a bonus, goes easy on the olive oil, making it one of Giada's healthier outings. I had two bowls the first night, and the guilt was only somewhat paralyzing instead of outrageously so.
If you decide to try it, but want to save a few bucks, sub out ditalini for elbow macaroni. It tends to be cheaper, and there’s no real difference taste-wise. Also, if you don’t have cheesecloth on hand, feel free to drop the herbs in and fish out the stems at the end.
On the other end of the spectrum, if you want to class the soup up a little, truffle oil will propel it from merely wonderful to freaking out-of-this-world. An Italian wine for accompaniment never hurts, either.
Ultimately, I owe Giada a big "thank you"—not just for the food, but for teaching me that skinny people can be slamming cooks, too.