Feast of San Giuseppe : Pasta e ceci e bacalla fritto (Pasta with chickpeas and fried cod Posted on 29 Aug 20:47 , 0 comments

We love finding out the history of traditional dishes and festive occasions celebrated by our parents and grandparents when they lived in Calabria. Such knowledge connects us to them and by extension to our own culture and identity. 

So when it came to Father's Day it was interesting to learn that in Italy it is celebrated on March 19 as the Feast of San Giuseppe -the father of Christ himself. Of course there is a special meal attached to this festa and pasta e cecci was it, followed by fried bacalla. Pasta with chickpeas is not given the attention it rightly deserves. Not only is it wholesome but it is seriously tasty.  Fried bacalla is gathering more recognition in the mainstream however for us - it has always been special. The challenge is finding quality bacalla that does justice to its distinct flavour and texture.  We trust you enjoy this special meal - anytime of the year - and savour the taste of its history  and significance.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

     

 

 

 

 

 

 

   

 

 

 

 

 

 

 

 

 Pasta e Cecci


 

 

 

 

serves 6

Chickpeas  5 cups (cooked) For the best result, we recommend you prepare your own rather than relying on the canned variety. Leave dried chickpeas  (500g) to soak over night in cold water. On the next day, change the water and boil for approximately 1 hour. Check the legumes after 30 minutes as cooking time may vary depending on the size of the chickpeas.  Drain and allow to cool. If you don't want to use all of the chickpeas they freeze well.

Sugo (tomato sauce) This recipe requires a simple and traditional  sugo. 

Passata  720ml we recommend Mangia! Manga! passata 

Onion, medium finely chopped

Garlic clove, small chopped  

1/2 cup of olive oil

Carrot, small shredded 

Continental parsley, 1 tablespoon finely chopped

 Salt and pepper to taste

In a saucepan, heat olive oil and add garlic, after 30 seconds add onion, parsley and carrot. Allow to simmer until onion becomes translucent (approx 5-8 minutes). Then add passata, salt and pepper and allow to simmer on a medium flame for 30 minutes.

Pasta

Ditaloni  500g

Boil pasta until al dente. When cooked, drain but not completely. Add pasta and chickpeas into sauce and mix well on a low flame for approx 3 to 5 minutes. This will ensure that all favours are well combined. If the pasta mix becomes too dry you can add a bit of boiled pasta water.  Serve with a good parmesan. 

 Bacalla Fritto (fried cod)

Our first book, Mangia! Manga! provides a number of bacalla recipes and detail on how to prepare it. High quality bacalla is difficult to come by in Melbourne so you will have to rely on word of mouth. 

Once you have left it to sit in water for 3 to 4 days to remove the salt, you simply coat in plain flour and pan fry.  The  cooking process is very simple indeed - it is finding good quality cod that is the challenge.