sábado, 26 de mayo de 2012

A mí no hace falta que me cambies el plato #26

Mmmm, interesante plato de pasta con garbanzos. Así lo explica la propia Amy Ray, de las Indigo Girls

Dish.- Laura and Tracey’s Pasta Ceci, A Ray Family Tradition! 

Description.- My sister Laura and her partner Tracey concocted this hot pasta recipe and gave it me in a cookbook, It has become a tradition in my house. Chickpeas, olive oil, onions, garlic, and Parmesan cheese—perfect combo and easy! 

Ingredients.- 3 16 oz. cans of chickpeas (or prepare your own from 2 cups dried chickpeas), 5 medium yellow onions (coarsely chopped), 6 cloves of garlic (finely minced), 2 tbs. of olive oil, freshly ground pepper, Parmesan cheese (shaved) 

– Heat olive oil in large skillet (with lid) on medium. 
- Add chopped onions to sauté, stir frequently until onions are translucent and sweet. 
- Turn Heat to low, add garlic and stir (add more olive oil if it’s too dry at this point). Cook for about 5 more minutes. 
- Add chickpeas and enough cooking liquid until liquid is even with the surface of other ingredients in skillet. Simmer covered on low for 15 minutes. 
- To thicken sauce, use a fork to mash up some of the chickpeas. Add pepper and salt as needed. 
- Prepare pasta. Farfalle and Penne are great for this, but use what you want. Serve chickpeas over warm pasta and most importantly—add plenty of shaved parmesan cheese.

[Más recetas elaboradas por músicos indies aquí.]

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