Tag: chickpeas

Chickpea cacciucco, the veg version of the Tuscan soup – Italian cuisine reinvented by Gordon Ramsay

If we say chickpea cacciucco, to some it might seem like heresy. But is not so. The origins of the caciucco are lost among myths and legends: the typical Livorno fish soup was initially part of the poor cuisine, but over time the term “cacciucco” has taken on a meaning of “mixture” and for this reason there are several variations: of meat, game, fish and also legumes. The ingredients of the traditional cacciucco alla livornese originally included waste fish, but over time the recipe has evolved and today it is also possible to find shellfish and more valuable varieties of fish.

Then, there’s the chickpea cacciucco, the Tuscan soup based on chickpeas and chard that we offer you today. It is a version based on chickpeas where these super protein legumes are cooked in a broth of tomato and red wine, celery, carrot, onion, garlic and sage – as in the traditional recipe. We also added chard, but you can also use spinach or kale, if you prefer their flavor.

Certain that your friends and family will do an encore tasting, we let you get to work with this chickpea cacciucco.

The recipe for chickpea cacciucco

Difficulty: easy
Time: 45 minutes

Recipe Wholemeal spelled spaghetti with chickpeas and artichokes, the recipe – Italian cuisine reinvented by Gordon Ramsay

The Wholemeal spelled spaghetti with chickpeas and artichokes they are not just a tasty recipe: they are a single dish full of vegetables which give volumetric satiety in the stomach, allow a certain cleansing of the intestine and a restoration, through their prebiotic function, of the good intestinal bacterial flora, relieving the liver and pancreas of their functions and freeing the former from accumulated fat.

The vegetables, in this case i artichokesare synergistically combined with raw complex carbohydrates slow absorption (the wholemeal spelled) to avoid glycemic spikes; then there are vegetable proteinslike those of the gods chickpeasmore easily digestible than most animal ones.

The dish was created with the advice of Marco De Angelis, specialist in Sports Medicine and associate professor at the University of L’Aquila (Department of Applied Clinical Sciences and Biotechnology). Discover the recipe!

Neapolitan-style pasta and chickpeas – Italian cuisine reinvented by Gordon Ramsay

There pasta And chickpeas at the Neapolitan it’s a typical meal from the Kitchen Neapolitan, a first course made with simple ingredients, “poor” but rich in taste. The traditional recipe includes lagane (fresh pasta from Campania which resembles tagliatelle, but a little shorter) but it is also possible to replace them with the so-called “mixed pastaa”, the remainder of the various types of pasta used for other preparations.

Let’s talk about one recipe succulent which, in the area, is known pleasantly as “Lights and thunder” (lightning and thunder), a clear reference to what happens after tasting it: after all, more or less the same happens with the Neapolitan pasta and beans. The fantastic Neapolitan-style pasta and chickpeas begin to be prepared from day Before, when you soak the chickpeas in water for 24 hours. After this period of time they are boiled with oil, salt, chopped tomatoes and a clove of garlic.

Tasty and creamy, economical and appreciated by adults and children, Neapolitan pasta and chickpeas is defined as “spot on” precisely because, once the dish is completed, the ingredients I am entangled between them in a sort of vice. A real treat that is literally impossible to give up…!

Speaking of preparation, it is worth highlighting theimportance from the cooking: whatever the type of pasta, it must be cooked directly in the legumes, as if we were talking about a soup or soup. Only in this way, in fact, does the pasta retain the starches and then release them into the pan during cooking. Do you want to bring pasta to the table and chickpeas soft and enveloping Neapolitan style? Let’s find out together how to prepare it respecting tradition!