Sagnette e Ceci – Sagnette Pasta w/ Chickpeas Soup

Sagnette e Ceci - Sagnette Pasta w/ Chickpeas
A recipe from Abruzzo Region, Italy

Sagnette are also called Sagne.

They are – this is a plural word in Italian –  a traditional type of pasta, typical of Abruzzo Region, where I was born.  These are home made by my mom, who still lives with my dad and the rest of the family in Lanciano, in the province of Chieti.

It’s one of her best recipes and I love this soup, even without pasta.

It’s a thick pasta in a sort of rectangular shape , made with Semolina Flour  ( Semola di grano duro ) and Water.

Central Italy Pasta dough is different from Northern Italy one, where Eggs and refined flour are used to make pasta from scratch.

Central and South Italy have always been poorer than the North of the country and so the ingredients, typically used in the past century for cooking, are less rich in proteins and nutrients but much more filling.

Sagnette are usually cooked in Winter, with Central Italy Pasta dough is different from Northern Italy one, where Eggs and refined flour are used to make pasta from scratch.

Central and South Italy have always been poorer than the North of the country and so the ingredients, typically used in the past century for cooking, are less rich in proteins and nutrients but much more filling.
Sagnette are usually cooked in Winter, with a Chickpeas or Beans & Tomato Soup.a Chickpeas or Beans & Tomato Soup.

This soup is never served with grated Parmigiano Reggiano or Grana Padano Cheese or any other kind of cheese and it’s a main course as it contains carbs, of course, and proteins too, coming from the legumes used.

SAGNETTE   RECIPE

 Ingredients, 4 servings

. 3 cups of Semolina Flour

. 1 and 1/2 cups of water

. 1 and 1/2 tsps of fine seasalt

Put everything in a bowl and mix quickly.

Your dough should be medium soft and not sticking. The amount of flour can lightly change according to the humidity in the flour and in the air. So, if you have a too soft pasta dough, add a teaspoon of flour at the time; if your pasta dough is too hard, dip your fingers in some water and add humidity at the dough, mixing it.

When your dough is ready, the easiest way to make SAGNETTE  is to flat it with a pasta machine at number 3 of thickness, cut it in fettuccine shape and then cut again in shorter pieces. Your Sagne are ready to be cooked in salted-like-the-ocean boiling water for few minutes – 4 or 5 – and then added to the Soup.

Enjoy!

2nd Lesson as Cooking Teacher

Hello you all.

On the second day of teaching Culinary Art, our menu was:

  • Minestrina ( we cooked  egg pastina, the small shape pasta, with the broth and also in the broth)
  • Sugo al Pomodoro ( Basic salsa madre with no fat at all)
  • Sugo al Pomodoro with soffritto
  • How to cook pasta.

Any italian reading this blog I’m sure is exclaiming right now : WHAT!?!?!? because any Italian born in Italy has in his genes this knowledge. When he moves abroad he starts loosing them being ‘contaminated’ from the food supplies he buys in the new country.

I’m not telling they can’t buy good food supplies, but that they are different from country to country.

A Chinese living in Italy buys food supplies in an Italian store, which can’t have all the options of a grocerystore in China.

Then we should think about how important is to see our parents and grandparents cooking.

Even if I graduated from a Culinary School  and I attended few specializing course, I still cook a lot of food as my grandmothers used to make it.

The funniest thing that came out, it was:

  • Yummy!! Ooohhh!!! How good is this pasta! Great sauce, can I have more pasta, please?

It’s funny because I’m italian and then it comes very easy to me to cook.

As I wrote, we cooked even ‘minestrina’.

No one of my students really liked it, maybe because they were VERY HUNGRY and broth doesn’t fill your tummy.

I don’t cook with boullion cubes or stock cubes, unless I buy a monosodium glutamate free kind. The African ladies explained me that they use it al lot.

  • One of the ladies came by me and whispering told me: If you cook with the magic (aka boullion), your man will have his ‘thing’ (aka penis) and then she showed me her weak hand. LOL

Enjoy!

 

 

Teaching cooking: Lesson 1

Yesterday I started a new adventure: I teach Italian basic cooking to a bunch of ladies coming from Africa.

Well, there are also 2 Italian ladies, but they know the basics, so I guess they will get bored, at a certain point, because the 6 African ladies know absolutely NOTHING about Italian Cooking and Cooking Culture.

I don’t want to bore you with a long description about what we made or what we talked about. I will just retel the funny things or the most unbelieveble questions.

Menu:   Vegetable broth from scratch

Soup with vegetables puree

Stracchino cheese

Cooked apples

1 – Is the stracchino cheese made with PORK MILK?

2 – While I was showing how to close an empty pressure cooker, a lady hid herslf behind another lady, waiting for an explosion. I said EMPTY .  Why should it explode?

3 – We made a vegetable broth from scratch and when it was ready someone asked: Chef, is that water? Me: No, it’s broth. Again: Is the broth water? Me: No, broth is broth. It was water with vegetables and now it’s broth because it’s cooked. And again: But Teresa, why it’s not water?

Good night!