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This is one of the three ritual soups of March 19, San Giuseppe
Ingredients
1 2/3 pounds (700 g) dried chickpeas
1 pound (400 g) ditali (thimble-sized tubular pieces of pasta)
4 ounces (100 g) smoked pancetta (in its absence use prosciutto fat or unsmoked pancetta, not bacon)
10 ounces (250 g) tomato pulp (optional)
2 ounces (50 g) onion grass, minced
Rosemary
Sage
1/2 a hot pepper, shredded
A pinch of bicarbonate (optional)
Olive oil
Salt
Preparation
"This is" Pino Correnti says in his Il Libro d'Oro della Cucina e dei Vini di Sicilia"one of the three ritual soups of March 19, San Giuseppe: That made the night before is without pasta, and though flavorful is ethereal, to the point that throughout Sicily a moderately intense feeling is referred to ironically as Amuri e brodu di ciciri, love and chickpea broth; by comparison there's Maccu di San 'Gnuseppi." This recipe is obviously richer than that for the vigilia; Mr. Correnti has one set the chickpeas to soak with a pinch of bicarbonate the night before. I'd go with a longer soaking and no bicarbonate. The next day, boil the chickpeas in abundant lightly salted water until soft; this will take at least an hour and a half and probably more. When they're almost done stir in the pasta and cook it too until it's al dente. While the peas and pasta are cooking dice the pancetta and saut? it in a little olive oil, with a leaf of sage, a couple of rosemary leaves, the shredded hot pepper, and the minced onion grass. Once the pasta is done, remove some water if the soup looks too thin. If you intend to use the tomato, which Mr. Correnti says isn't at all necessary, stir it into the pancetta mixture and heat it through. Then stir the pancetta mixture into the chickpeas and pasta; the soup will be equally good hot or cold.