Italian Recipe for Sagnette Pasta with Chickpeas and Shrimp
Part of every cooking vacation in Italy is dedicated to pasta, a staple throughout the country. But each region has its own particular shapes of pasta, as well as its own sauces to accompany it. For this Friday's blog, we feature a recipe from our cooking vacation Sapori d'Abruzzo for a traditional dish that uses both legumes and seafood, thereby combining the traditions of farming and fishing that are so much a part of regional life in Abruzzo.
For the Pasta:
250g (8.8 oz) ‘00’ flour*
250g (8.8 oz) Spelt flour*
150g (5.3 oz) water
30g (1 oz) extra virgin olive oil
1 tsp salt
*If you cannot find Italian-style "00" flour, you may substitute all-purpose flour. Spelt flour can be found in specialties stores or ordered online.
For the Sauce:
300g (10.5 oz) chickpeas – precooked
200g (7 oz) shrimp – shelled and deveined
150g (5.3 oz) tomato – sliced
2 cloves garlic – finely chopped
5g celery (about half a stalk)– finely chopped
50g (1.7 oz) smoked pork cheeks* – diced small
1/2 tsp hot chile flakes
100g (3.5 oz) extra virgin olive oil
*Found in specialty stores, or substitute bacon if necessary.
Mix the flour, oil, water and salt to make the pasta dough.
Roll dough into sheets of 5mm thickness, cut into ‘sagnette’ of approximately 1.5cm wide by 5cm long.
Brown the garlic, celery, chilli and smoked pork cheeks in the olive oil.
Add chickpeas, tomato and a glass of water. Allow to cook for 15minutes.
Add the shrimps and cook for a further 5 minutes.
Cook the sagnette in salted, boiling water for 5 minutes. Drain and mix with sauce in the pan.
Abruzzo is a stunning, vibrant region, and one of Italy's best destinations, although many Americans might not be as familiar with it. To learn more about Abruzzo, visit our website, or book our cooking vacation Sapori d'Abruzzo!
By Peg KernBy Peg Kern