Skip to content

1 reply »

  1. In case folks are curious, it’s a photograph of ditalini e ceci (“little thimbles” pasta and chickpeas). There’s an upcoming post on pasta e ceci later this week. The usual way to make this dish is with garlic, rosemary and tomato. The last two variants I’ve had recently were “in bianco” (without any tomato). By the way, “ceci” is Italian for “chickpea”.

    Like

What's your opinion?

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

In the Pantry

%d bloggers like this: