La Pappa di Orazio Recipe

Name: La Pappa di Orazio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces dried chickpeas, soaked in cold water for 2 hours, then drained; 2 teaspoons coarse sea salt, plus additional as needed to cook the pasta; 1 small branch of rosemary; 1 branch of sage; 1 fat clove garlic, peeled and crushed; 4 small leeks; 3 tablespoons extra-virgin olive oil; 3 cups veal or beef stock, preferably homemade; 8 ounces freshly made egg pasta, cut into wide, short lengths; Just-grated pecorino; Freshly cracked pepper

Servings: persons

6 ounces dried chickpeas, soaked in cold water for 2 hours, then drained
2 teaspoons coarse sea salt, plus additional as needed to cook the pasta
1 small branch of rosemary
1 branch of sage
1 fat clove garlic, peeled and crushed
4 small leeks
3 tablespoons extra-virgin olive oil
3 cups veal or beef stock, preferably homemade
8 ounces freshly made egg pasta, cut into wide, short lengths
Just-grated pecorino
Freshly cracked pepper

1
In a large saucepan, cover the soaked chickpeas with fresh, cold water, adding the 2 teaspoons of salt, rosemary, sage, and garlic.
2
Over a lively flame, bring the chickpeas to a simmer and cook for 1 hour or until they are soft but still holding their shape.
3
Drain them, reserving a cup or so of the cooking water.
4
Trim the leeks, leaving 1 inch of their green stem.
5
Split, rinse, and dry themthen slice the leeks thin.
6
In a large saute pan, heat the oil and add the leeks, cooking them until transparent, about 10 minutes over a medium flame.
7
Add 1 cup of stock and reduce the liquid for a minute or two.
8
Cook the pasta in boiling, sea-salted water for 3 minutes and drain, returning the pasta to its cooking pot.
9
Add the cooked, drained chickpeas, the leeks, the remaining 2 cups of stock, and 1 cup of the reserved cooking liquors from the chickpeas to the pasta.
10
Over a gentle flame, combine the ingredients.
11
The soup will be quite thick with the beans and pasta and leeks.
12
Ladle the soup into warm, deep bowls, dusting it with pecorino and generous grindings of pepper.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces dried chickpeas, soaked in cold water for 2 hours, then drained, 2 teaspoons coarse sea salt, plus additional as needed to cook the pasta, 1 small branch of rosemary, 1 branch of sage, and more.

Yes, La Pappa di Orazio falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

La Pappa di Orazio

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