Day 46: Italian Peasant Pasta

Tonight the PashbyMauls recreated a vegetarian pasta dish that was served when we went to visit our friends, the Rinns, a few weeks ago. Of course, it was served with pancetta for the meat lovers in the group at that time. We chose to make this pasta because it doesn’t take a lot of ingredients and because pre-shredded cabbage was on offer at interspar this week. (We have a super-busy week, so the shortcuts are necessary even though I know most Italians would chop their own cabbage!)

When we first tried this dish, I was so surprised because it contains cabbage, and that’s not something that you see used very often in restaurants here. As was explained to me, this dish is for peasants, and so it contains cheap ingredients and combinations of food that you may not find in restaurants.

We’d like to show you how we made dinner and I’d like to say that Drew actually did most of the cooking so he gets major points! First, we gathered all of the ingredients. Please  note that we made a double batch in order to make our lunches for the next day.

All of our ingredients with special pasta from my family in Friuli region.

Drew has taken over the onion chopping responsibility in this household because he is much better at it then I am, and also because onions make me cry. Points for Drew

Drew chopping onions like a pro!

The onions are sautéed in Extra Virgin Olive Oil until translucent.

Onions sauteeing

Once finished sauteeing, a drained and rinsed can of chickpeas, rosemary, tomato passata and vegetable broth are added to the pan.

Chickpeas, rosemary, tomato passata and vegetable broth are added to the mix.

We let this mixture simmer for about 20 minutes and then added the cabbage, plus more tomato passata and veggie broth.

Rosemary, chickpea, vegetable broth, and tomato passata simmer together

Next, it was time to add the cabbage. We actually added some more broth with the cabbage as well. We let it cook covered for about 30 minutes.

Our peasant’s concoction is slowly becoming a reality with our main ingredient!

We finally made some pasta and then added it to the pan.

Adding the pasta to our pan.

All that was left to do was to enjoy this scrumptious dinner with a glass of red wine! What made the dinner prep and enjoyment of the experience even better is that we were working as a team, and it’s always sweet to support each other in the kitchen and enjoy the fruits of our labors while eating dinner!

finnished product!

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3 Responses to Day 46: Italian Peasant Pasta

  1. apashby says:

    Hi Everyone,
    Sorry it took me so long to post this. You’ll need to read the directions carefully because we forgot to show one of the steps in the blog article. Enjoy:
    http://hortuscuisine.com/blog/2015/01/28/old-italian-farmhouse-stories-pasta-chickpeas-cabbage/

  2. apashby says:

    Hi Everyone,
    Sorry it took me so long to post the recipe. Read the directions carefully because we forgot to show one of the steps on our blog post. Here’s the site:
    http://hortuscuisine.com/blog/2015/01/28/old-italian-farmhouse-stories-pasta-chickpeas-cabbage/

  3. alpaton2014 says:

    Could you share the quantities/amounts of the ingredients? Al Paton (friend of Derek’s)

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