Octopus And Ceci Bean Zuppa With Escarole Garlic And Chiles Recipes

PASTA WITH ESCAROLE AND CHICKPEAS

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook 30 seconds, then stir in the escarole, chickpeas, 1/4 teaspoon salt and the red pepper flakes; cover and cook until the escarole wilts, 3 to 4 minutes. Add the pasta to the boiling water and cook as the label directs. After a few minutes, remove 1 1/2 cups of the pasta cooking water and add to the skillet with the escarole mixture; simmer, uncovered, until the liquid is reduced by half and the escarole is tender, about 5 minutes. When the pasta is done, reserve 1 cup cooking water, then drain. Add the pasta to the skillet and cook, tossing to combine, 1 minute; add some of the reserved cooking water if the pasta seems dry. Add the remaining 1 tablespoon olive oil and toss. Remove from the heat and stir in the cheese.

OCTOPUS AND CECI BEAN ZUPPA WITH ESCAROLE, GARLIC, AND CHILES

Steps:

• Pick over the beans, removing any broken pieces and pebbles, and rinse well. Place in a bowl, add water to cover generously, and let soak for at least 2 hours or up to overnight.
• Drain the beans, place in a pot, and add water to cover by about 2 inches. Bring the beans to a boil over high heat, adjust the heat to a slow simmer, and cook, uncovered, for 1 to 1 1/2 hours, or until tender. Season with 1 teaspoon salt and remove from the heat. Let cool completely, transfer the beans and their liquid to a storage container, and refrigerate overnight. Drain the beans, reserving their liquid. You should have 1 to 2 cups liquid, and you will need 2 cups for this recipe. If you have less than 2 cups, add water to the cooking liquid to bring it to 2 cups.
• In a large, heavy-bottomed pot, heat 1/3 cup of the olive oil over medium heat. Stir in 3 of the garlic cloves, the strips of lemon zest, 1 bay leaf, and 2 teaspoons kosher salt and cook, stirring occasionally, for 3 minutes, or until the garlic begins to soften. Add the octopus, stir to coat it with the oil, and then weight it down with a plate or lid to ensure it does not begin to float once it starts releasing its water. Cover the pot and adjust the heat to a gentle simmer. The octopus should start slowly releasing its water, creating its own braising liquid.
• Cook for about 30 minutes and check to see how much braising liquid is in the pot. If it is about 1 cup or less (unlikely if you are using an uncooked whole octopus), add 1 cup of water. Check the tenderness and continue to cook for 30 to 50 minutes longer, or until almost completely tender. The octopus will dramatically decrease in volume. Remove the pot from the heat and allow the octopus to cool in the braising liquid for 1 hour.
• Meanwhile, bring a large pot of salted water to boil. Add the escarole and cook for about 3 minutes, or until tender. Drain well and when cool enough to handle, chop the leaves coarsely and set aside.
• Place a colander over a large bowl. Once the octopus has cooled for 1 hour, transfer it to the colander. Strain the braising liquid through a fine-mesh strainer into a measuring pitcher. Add any extra liquid that has drained from the octopus into the bowl to the braising liquid. You will need 1 cup for the zuppa. Give the pot used to cook the octopus a quick wash and return it to the stove.
• Transfer the octopus to a large cutting board. Starting at the thickest point of the tentacle, slice into 1/4-inch-thick-pieces, increasing the thickness of the pieces as the tentacle becomes narrower. Halve the head, then cut it into 1/4-inch strips. Set aside.
• To prepare the zuppa, heat the remaining 1/3 cup olive oil in the cleaned pot over medium heat. Add the remaining 3 garlic cloves, the celery, the chiles, and the remaining bay leaf and stir well. Stir in the beans and the reserved cooking liquid. Stir in the octopus and the reserved braising liquid. Heat until hot and then taste for seasoning, adding more salt if needed. Stir in the escarole and simmer for a few minutes more.
• Ladle the soup into warmed bowls. Top each serving with a drizzle of olive oil. Serve immediately.

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
• Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
• Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
• Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

ZUPPA DI CECI

Steps:

• Line a pan with olive oil and add the onion, celery, garlic and rosemary. Cook on low until ingredients are color-less, about 20 minutes.
• Drain and rinse chickpeas. Add chickpeas and stock to the pan. Cook for half an hour on med-low. Remove half of the chickpeas from the pan and set aside.
• Puree the remaining soup to desired consistency and return to pan. Add back the reserved whole chickpeas and rice or pasta. Season to taste with salt and pepper.
• Simmer until chickpeas are soft and riso is cooked.
• Note: If too think for liking, add water. Serve with olive oil and grated cheese.