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Pasta e Ceci
Pasta e Ceci – Garbanzo Beans with Pasta
Two and a half years ago when I started writing I compiled a list of ideas, recipes and foods I wanted to write about. On that list was the chickpea. I even called it the lonely chickpea. Well, it just goes to show you that if you wait long enough everything comes into fashion in the U.S. They are a staple of Italian cuisine where they are left whole or pureed, and used in salads, soups, antipasti, fritters, farinata, main dishes and desserts. We rarely saw them here, especially on the west coast, but now every month I see more and more recipes in magazines, books and blogs, television shows and restaurants. From lonely to ubiquitous, this legume has come a long way. Read the remainder of this entry »
Italian Seeds
Italian cuisine is not all about pasta. Oh no. The Italians have a way with vegetables. And they grow their own. They have developed the most magnificent array, and now we in America can buy Italian seeds. Yes, now you can grow Italian. Each year I see more and more imported Italian vegetable and herb seeds at garden centers, but the go to place remains Seeds from Italy. The number of their offerings is astounding – more than thirty varieties of radicchio and chicory alone. And it just keeps getting better – by September they expect to have Italian garlic – Sulmona from Abruzzo and Berrentina Piacentina from Piacenza. The list goes on – beans, cabbages, kale, cavolo, caulifower, endive, escarole, and I’m only to E. My favorites, however are the pumpkins, le zucche. You’ll find a tremendous selection, and you have never seen ones like those grown from Seeds from Italy. The only thing you will regret once you peruse their catalogue of imported Italian seeds is that your backyard garden is not larger. Life is good in the garden. Start planning!
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I have no affiliation with any product, manufacturer, or site mentioned in this article.
