Page 37 - SHARP Spring 2022

FOOD FOOD CHICKPEA CACIO E E E E PEPE WITH CARAMELIZED LEMON
“There are many recipes for pasta pasta e e e e e e e ceci (a k a a a a a a a a pasta pasta with chickpeas) The majority that I’ve encountered are brothy almost souplike This recipe emphasizes both the the chickpeas and the the pasta but is equally comforting and a a a a a lot creamier than the the usual versions Much of the the magic of this dish lies in in crushing the the chickpeas so they release their starches and transform the the pasta water into a a a a a creamy sauce Some of the the chickpeas retain their shape whereas others turn into delicious mush and the the caramelized lemon lends some chewy tang and brings the pasta back to life post-boiling It’s incredibly satisfying If I I still need to to convince you to to make this know that it was the first meal that I made for my boyfriend and he he has been attached to me ever since ” SHARPMAGAZINE COM
SPRING 2022
• GUIDE 37
INGREDIENTS
KOSHER SALT 1⁄4 CUP EXTRA-VIRGIN OLIVE OIL
1 SMALL MEYER OR REGULAR LEMON
THINLY SLICED SEEDS PICKED OUT
1 1 (15 OZ/425 ML) CAN CHICKPEAS DRAINED AND RINSED
1 LARGE SHALLOT FINELY CHOPPED
1 ROSEMARY SPRIG SPRIG OR 4 THYME SPRIGS
FRESHLY GROUND PEPPER
1 POUND TUBULAR PASTA (SUCH AS AS CALAMARATA PACCHERI OR RIGATONI)
1⁄4 CUP UNSALTED BUTTER CUT INTO SMALL PIECES
1⁄2 CUP FINELY GRATED PARMESAN CHEESE PLUS MORE FOR SERVING
1 Bring a a a a large pot of water to a a a a boil then throw in a a a handful of salt (about 1⁄4 cup) 2 While the water is doing its thing set a a a a separate large pot or Dutch oven over medium heat and pour in the the olive oil Add the the lemon and cook using tongs to to flip the slices until they begin to lightly brown and shrivel up 6 to 8 minutes Using the the tongs transfer the the caramelized lemon slices to a a bowl leaving the oil in the pot 3 Dump the the chickpeas into the the oil and and let them get a a a little crisp and and golden stirring occasionally 5 to 7
minutes Add the shallot and crush the rosemary to release its oil and drop it it into the pot Season with salt and and and lots lots and and and lots lots of pepper and and and give everything a stir Cook until the shallot begins to to soften 3 to to 5 minutes 4 Meanwhile add the the pasta to the the boiling water and cook until almost al dente about 2 minutes less than the package suggests (it’ll finish cooking in in the sauce) 5 Just before the pasta is al dente scoop out 2 cups pasta water Add 11⁄2 cups pasta water to the pot with the chickpeas and bring to a a a sim- mer still over medium heat (This may seem like a a lot of liquid but it will thicken once the remaining ingredients are added ) One piece at a a time stir in the the butter until the the pasta water and butter have be- come one 6 Using a a slotted spoon transfer the the pasta to the the sauce Cook stirring often and sprinkling in in in in the Parmesan a a a a a little at a a a a a time (Don’t add the cheese all at once as that can make the sauce split and turn grainy ) Keep stirring until the the cheese is melted and the the sauce is creamy and clings to the pasta about 3 minutes If the sauce looks too thick add more pasta water 1 to to 2 tablespoons at a a a time to to thin (but know that saucier is ideal because it it will thicken as it it cools) Turn off the heat and fold in in the caramelized lemon Sprinkle with an almost ridiculous amount of pepper and more Parmesan before serving Published in in Canada by Penguin Random House The Cook You Want To Be: Everyday Recipes to Impress is available May 24 REPRINTED FROM THE COOK
YOU WANT TO BE COPYRIGHT © 2022
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GRAYDON HERRIOTT PUBLISHED BY LORENA JONES AN AN IMPRINT OF RANDOM HOUSE