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zuppa di ceci e vongole

June 8, 2011

I thought I’d post this recipe for anyone interested. It’s one of my favourite soups ever! I learned this from a great chef when I worked as his apprentice at a fly-in fishing resort years ago. It literally means ‘soup of chickpeas and clams’ in Italian. It’s great tasting, unique, fast, easy and pretty much 5 star in my opinion. So here goes!

Zuppa di Ceci e Vongole

  • 3 cups dried chickpeas (garbanzo beans), soaked overnight
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon crushed red chili flakes
  • 2 shallots, finely diced
  • 3-4 garlic cloves, crushed
  • 2 sprigs of fresh rosemary, stems removed and chopped
  • 1-2 bay leaves, whole
  • 2 cups white wine
  • 2 cans of clams, or 2 cups fresh clams (out of shell)
  • 8 peppercorns, whole
  • salt to taste

Rinse/wash clams.

Place 3/4 of the chickpeas and 3/4 of the clams in a blender or food processor and blend until smooth. Set aside the remainders.

In a large saucepan heat the olive oil, peppercorns, chilli flakes, shallots, garlic, rosemary and bay leaves on medium. *Make sure the garlic and shallots do not brown at all, this will ruin the flavour of the entire dish.

After about 2 minutes add the wine to the pan to deglaze. Add the blended chickpeas and clam mixture to the pan and simmer, covered, for 5 minutes. Add the whole chickpeas and the clams and cover again for 10-15 minutes.

Add salt to taste and remove the bay leaves.

Serve in bowls and drizzle (in a circular motion) some olive oil over the top, and garnish with parsley in the middle.

I will post some pictures of this dish as soon as I can! It’s delish!!

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