I LOVE ❤️ ceci [beans], aka garbanzos , aka chickpeas. Ceci in Italian, garbanzos in Spanish and chickpeas in English are all the same thing. I just think they have a wonderful creamy sweet taste that is terrific when used in soups, stews, braises and salads. I remember my mom Josie making pasta e fasule, a wonderfully thick and soulful soup with pasta and ceci. You might know this name from Dean Martin’s famous song, That’s Amore!

Continue reading Ceci (Chickpeas) and Shrimp Salad with Anchovy Breadcrumbs at Our Italian Table.

With a beautiful spring day in full bloom, I finally had time to plant my new little herb garden – basil, oregano, parley, tarragon, mint, rosemary and more.  As I planted each little plant, I smiled at the various food memories from years past – the overgrown mint patch in my mother’s backyard; basil-scented breezes on a long-ago trip to Cinqueterre; Grandmom’s roasted rosemary potatoes; grilled swordfish with parsley and oregano sauce seaside in Sicily. 

Continue reading Food Memories: Grilled Swordfish with Chickpea Puree and Salmoriglio Sauce at Our Italian Table.

Sometimes it’s the simple things in life…..

I needed something quick for lunch yesterday while working from home. With plans to make a chickpea and sausage stew over the weekend, I soaked a big bag of dried cecis (Italian for chickpea) overnight. Well, my little ceci friends grew large enough to feed a small army so with a kitchen full of ceci and a refrigerator full of fresh beef broth, lunch was born.

Continue reading Chickpea Love: Simple Minestra di Ceci (Chickpea Soup) at Our Italian Table.

With Tuscany fresh in my mind, I knew the moment I woke up this morning what I was going to make for lunch today. One of my favorite restaurants in Montalcino is a rustic place called Grappolo Blu. Their simple Tuscan fare never disappoints and the owner, Luciano, never fails to recommend just the right wine to pair with your meal. Whenever I visit, the antipasti of choice for me is their plate of marinated anchovies drizzled with parsley pesto and served with a simple pile of chickpeas.

Continue reading Bringing Tuscany Home: Anchovies Marinated in Parsley Pesto and Chickpeas at Our Italian Table.

As we wrap up our food-and-wine tour of Sicily, I thought I’d finish with one of Sicily’s most under-appreciated seafoods, the octopus. This is my take on an octopus dish at Sotto Restaurant in Los Angeles, and it shows that the octopus is a versatile palette for the flavors of Sicily.

The key to this recipe is finding good octopus. And while the soft texture of a stewed octopus is great, grilling them just before serving, with breadcrumbs sprinkled on top, adds a really nice crunch.

Continue reading Polpo in Umido alla Siciliana (Sicilian Stewed Octopus) at Our Italian Table.

I do believe that I have fully conquered my fear and loathing of chickpeas! After a week on business in mesmerizing India, I thought for sure I would be craving Italian cuisine for weeks to come….the familiar Italian spices, the familiar Italian dishes. And after a few nights back in the saddle in my (mostly) Italian kitchen, I surprisingly found myself not only craving Indian spices ….but chickpeas as well. Jet-lagged and relaxing over a morning cup of coffee, I perused my January issue of Bon Appetit.  

Continue reading Our Italian Table Goes to India: Indian-spiced Chicken with Chickpeas and Spinach at Our Italian Table.

Fall was certainly in the air yesterday! But what a beautiful crisp fall day…shining sun, leaves just starting to turn golden and red, that crisp fall air. After working in the garden for most of the afternoon,  it was time to think about dinner.  And given the nip in the air, soup seemed like the perfect thing. After peering into the pantry, the chickpeas caught my eye – hmmmm,  a chickpea soup perhaps? with a side of sautéed shrimp?  

Continue reading Passato di Ceci con Gamberi: Chickpea Soup with Shrimp at Our Italian Table.

These ingenious Italians….who else would utilize space under a street for nothing other than a fish market? For a few years, I have known about the little fish market in the wall in Montalcino. It is only open Tuesdays and Fridays. Usually when I pass, the line is long as the villagers catch up while waiting for their catch from the sea. I have always been rather intimidated by the looong line. The fear of having to arrive at the front and order in Italian while the village looks on. 

Continue reading The Little Fish Market in the Wall: Shrimp with Pancetta and Puree of Chickpeas (Gamberi al Pancetta e Crema di Ceci) at Our Italian Table.

Back in February, I blogged about trying to overcome my aversion to chickpeas. Growing up , we ate them in, on top or under everything possible. I never knew if it was my mother’s love for the little morsels or an attempt to stretch their hard earned dollars but whatever the reason, I have had more than enough ‘cecis’ to fill a lifetime.   However, recently I decided it was time to reconcile with my little healthful pals and give them another culinary chance.  

Continue reading My Chickpea Love Continues: Crunchy Roasted Chickpeas at Our Italian Table.

Ok – full disclosure – chick-peas are not my favorite food by a mile!  I owe it all to my mother who loved cecis (as they are called in Italian) and served them at every opportunity. My view is that one can only eat so many chick-peas in their lifetime.  However, in the spirit of trying to eat less meat and more healthful vegetarian dishes, I have a renewed view on these little morsels…can I turn my fear of cecis into a love affair?

Continue reading Sauteed Swiss Chard and Chick-peas – Florentine style (Bietole e ceci alla fiorentina) at Our Italian Table.