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Ceciata di Suino

This rustic Tuscan dish of pork, chickpeas and greens is simple, straightforward and incredibly satisfying. The key is to cut the pork into small cubes, almost the same size as the chickpeas. Serves 4.

Ingredients

1 pound pork loin, cut into 1/3-inch cubes 

1 ½ teaspoon sea salt
2 tablespoons extra virgin olive oil
6 large garlic cloves, minced
½ teaspoon chili flakes

2 cups cooked Ceci di Controne

1 pound hearty leafy greens, such as chard, spinach or baby kale 
To finish:
Peppery extra virgin olive oil, such as Olio Verde

Maldon Sea Salt

Instructions

In a large bowl, season pork with salt. Set aside.

In a large high-rimmed skillet, heat olive oil over medium heat. Add garlic and chili flakes and sauté for 30 seconds, until fragrant. Add the pork tossing it with the oil. Once the pork starts to lose its pink color, add the cooked chickpeas and leafy greens. Toss to combine and cook about 7-10 minutes more until the pork is cooked through and the greens have wilted.

Divide among four shallow bowls and finish with a liberal drizzle of peppery olive oil and a sprinkling of Maldon salt.

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Spiced Chickpeas with Yogurt and Dukkah

This savory parfait, adapted from Marisa May, owner of New York's SD26 restaurant, is the ultimate power breakfast. This dish can also be deconstructed and served as a side to roast lamb or with pita for a light lunch. Serves 4.

Ingredients

2 tablespoons extra virgin olive oil, such as Sèka Hills
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 ½ teaspoons Marash Pepper 
1 teaspoon ground cumin
2 cups cooked Ceci di Controne
¾ cup fresh tomatoes, puréed
? cup water
½ teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
Salt & pepper, to taste
1 ½ cups Greek yogurt 
1 tablespoon chopped mint

1 ½ tablespoons Dukkah 

Instructions

In a medium skillet, heat olive oil over medium heat. Add onion and garlic and sauté until translucent, 5-7 minutes. Add Marash and cumin and sauté for 30 seconds, until fragrant. 

Add cooked chickpeas, tomato purée and water, stirring to combine. Bring mixture to a boil, cover and reduce heat to low. Let simmer 15 minutes, then add lemon zest and lemon juice. Let simmer uncovered for another 5 minutes, until sauce thickens slightly. Season with salt and pepper.

Divide yogurt evenly into four ramekins. Spoon chickpeas over yogurt, top with chopped mint and a sprinkling of dukkah. Serve warm or at room temperature. 

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Ceci di Controne - Whole Chickpeas from Italy

$15.00

High protein content and minimal soaking time makes these petite full-flavored chickpeas an optimal choice for anything from side dishes to pasta e fagioli. We first tasted these toothsome legumes at a food show where the importer had cooked them in a crock pot with nothing but water and salt. We were amazed at how fragrant and nutty they were on their own, so we could only imagine how great they'd taste when cooked with chicken or vegetable stock. While the package says to soak the chickpeas for two hours, we found that this is unnecessary. These golden hued orbs cook up to a perfect al dente if left to simmer with the right amount of liquid (start with about 2 inches of liquid above the chickpeas and cook for about 1½ hours). Their small, uniform size makes they an attractive star in dishes like tagine, chana masala and minestrone. Or, puree the cooked chickpeas and blend with cilantro and avocado for a unique take on hummus.

About the Producer: 

Michele Ferrante takes great pride in the traditional Campanian products he produces. He is well connected to Slow Foods Italy and was instrumental in helping to have Controne Beans, a rare round bean from the region, included in the Slow Foods' Ark of Taste. His chickpeas are hand-planted and weeded, and are grown in a unpolluted, verdant oasis in the Alburni Mountains.


Size:
10.6 ounces
Country:
Italy
Vendor:
Brand:
Michele Ferrante
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Price:
$15.00 (Currently Sold Out)

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