4 cloves garlic, peeled and sliced
A generous dollop of extra virgin olive oil
A ladle or two of chicken or vegetable stock or broth
dried peperoncino or a fresh chopped chili pepper to taste
and freshly ground pepper
the flowerets of broccoli, and boil in salted water until just tender.
Drain. Meanwhile, heat up a generous dollop of good extra virgin olive
oil in a wok or frying pan, and saute the garlic gently. Add the drained
broccoli, season with the peperoncino, salt and pepper, then
turn the heat to low, and allow to stew slowly. The broccoli should
break up and almost become a vegetable paste, mixed with the olive
oil, garlic and peperoncino mixture. If the mix becomes too
dry, then add a ladleful or two of chicken or vegetable stock. Meanwhile,
cook the orecchiette until al dente. Drain, then add
to the pan with the vegetable mixture. Turn flame to high, toss well,
then serve immediately with more peperoncino added to taste.
Suggestion The wines from Apulia rank with the most improved in
the country and the region is now the source of both modern, fresh
whites vinified using temperature controlled fermentation, as well
as hefty, traditional reds from the underrated Negroamaro grape. Try
this gutsy pasta dish with Cosimo Taurino's deep, liquoricey Salice
(Maccaroni with Chickpeas)
with chickpeas is an Italian classic that dates back probably to the
Ancient Roman era. The key to this excellent and filling carbo feast
is to cook down the chickpeas, then mash them with oil and garlic
so that they make a tasty, rather grainy-in-texture sauce to coat
the pasta. Delicious with a chilled tumbler of gutsy Frascati or Marino,
as served in those dark, subterranean drinking dens of the Colli Albani
outside of Rome.
lb thick, ribbed maccaroni
tablespoons olive oil
cloves of garlic, coarsely chopped
fresh chilies seeded and chopped (or dried peperoncino to taste)
or 4 pieces of celery, chopped
cans of chickpeas, drained and rinsed
cups of coarse spring greens, cavolo nero, or kale, chopped into fairly
cups homemade chicken broth or vegetable stock
and pepper to taste
the olive oil in a large saucepan or wok, and saute the chopped garlic,
chillies, and celery until soft. Add the drained and rinsed chickpeas
and about a cup of the broth or stock and allow to simmer gently for
about an hour. Add more stock as necessary to keep the mixture fairly
liquid. When the chickpeas are nice and tender, mash coarsely (or
blend coarsely in a food processor) ensuring that you keep the texture
quite grainy. Add another cup of stock, and the greens, kale or cavolo
nero and cook until tender. Season with salt and pepper.
a large pot of salted water to the boil, and cook the maccaroni until
al dente. If the chickpea and cabbage mixture needs to be thinned,
add a ladle or two of pasta water. When done, drain the pasta and
add to the mixture, turn up the heat to fierce, and toss and mix well.
Serve immediately, probably without parmesan cheese.
Suggestion One of the best Frascati that you will find outside
of Rome is Antonio Pulcini's Colle Gaio Cru from the Colli di Catone
estate, a wine with outstanding depth of flavour and concentration.
If you can get ahold of a bottle, Paola di Mauro's superb Colle Picchioni
Rosso, made in nearby Marino, would also go well. Otherwise, try this
robust pasta dish with a full-flavoured Trebbiano d'Abruzzo or Montepulciano
d'Abruzzo if you prefer a red.