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  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”.


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In the Pantry

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