Elegant Italian first course / Gourmet pasta plate
A refined Southern Italian pasta dish where tender cicerchie become both a velvety cream and a delicate whole-legume garnish, wrapped around orecchiette and finished with bright lemon crumb, rosemary oil, and aged pecorino.
Recipe video
Prepare the cicerchie Drain the soaked cicerchie and rinse them very well under cold water. Put them into a saucepan, cover with fresh water by several centimeters, and bring gently to a boil. Lower the heat and simmer until tender, about 50 to 70 minutes depending on age. They should feel soft when pressed between your fingers, but not mushy. Drain them, keeping a small bowl of the cooking liquid in case you need it later. Set aside one-third of the cooked cicerchie for garnish and keep the rest for the cream.
Build the aromatic base Place a wide pan over medium-low heat. Add most of the olive oil, keeping about one spoon for finishing. Add shallot, celery, and carrot with a small pinch of salt. Cook slowly for 8 to 10 minutes, stirring often, until soft and sweet but not browned. Add the garlic and half the rosemary, chopped very finely, and cook for 30 seconds. Pour in the white wine and let it reduce until the sharp alcohol smell disappears.
Make the cicerchie cream Add two-thirds of the cooked cicerchie to the pan and pour in the hot stock. Simmer for 8 minutes so the flavors come together. Transfer to a blender, or use an immersion blender, and blend until smooth and creamy. If it looks too thick, add a little stock or reserved cooking liquid. Return the cream to the pan and season with salt and black pepper. Fold in the remaining whole cicerchie so you have both a silky sauce and visible legumes.
Prepare the lemon crumb Put the breadcrumbs in a small dry pan over medium heat. Stir until golden and crisp. Turn off the heat, then add a little lemon zest, a pinch of salt, and a few drops of olive oil. Mix well. This garnish should taste bright, toasted, and lightly savory. Set aside.
Cook the pasta and emulsify Bring a large pot of well-salted water to a boil. Add the orecchiette and cook until al dente, following the packet time but tasting 1 minute early. Before draining, save about 200 g / 7 oz of pasta water. Add the drained pasta directly to the pan with the cicerchie cream. Toss over low heat for 1 to 2 minutes, adding a little pasta water as needed, until the sauce becomes glossy and clings to each piece. Stir in half the pecorino for a softer, richer finish.
Plate in haute cuisine style Warm shallow bowls if possible. Spoon a base of the creamy pasta into each bowl, then arrange a few whole cicerchie on top for texture. Finish with the lemon crumb, the remaining pecorino, a few micro herbs, and a light drizzle of rosemary-scented olive oil. Serve immediately while the sauce is silky and the crumb stays crisp. Type of dish Elegant Italian first course / gourmet pasta plate
