Comments on: cicerchie

By: Ken Albala

Ken Albala — Sat, 07 Mar 2009 23:14:49 +0000

Carissima Bella, They’re actually not related to chickpeas, just look like them. A Vetch. Lathyrus sativus. And if you eat them all the time can cause Lathyrism, nasty neuromotor disease. Isn’t that appetizing? It’s in my Beans book – unless of course I’ve forgotten what I wrote there, which is perfectly possible. Seriously, they are delicious, deliriously so. Connects you to the ancients. They can be bought easily on line, form the same company that sells farro. Ken

By: claudia

claudia — Fri, 06 Mar 2009 03:52:37 +0000

well gee sudaca – i tried to email you a nice note, and your left a bogus email addy… imagine that

regardless, thanks for the info

By: sudaca

sudaca — Fri, 06 Mar 2009 02:46:48 +0000

The cicerchia is just a wild chickpea, not very common in Italy, even in Umbria (though they are not native to the region either). The reason they have fallen out of favor for the last 200 years may have to do with the fact that they have been found to contain a toxic substance resistant to cooking that is believed to cause damage to the nervous system. Now that a few restaurant chefs have “rediscovered” them, they cost a lot and are hard to find, this lending them a “chicness” not found in the humble chickpea.

By: Heidi Robb

Heidi Robb — Thu, 05 Mar 2009 20:42:21 +0000

This girl is missing her veggies and damn does this look great.

Thanks for the introduction to a new pulse.

By: vincent

vincent — Thu, 05 Mar 2009 18:18:35 +0000

Hello,

We bumped into your blog and we really liked it – great recipes YUM!!! YUM!!!.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

Best regards,

Vincent
petitchef.com

By: Jack

Jack — Wed, 04 Mar 2009 16:27:14 +0000

You�re right. I don�t know beans about cicerchie, but that looks good and I would give it a try if it were readily available. I�m pretty indifferent about Gwyneth. I haven�t seen her in anything that really endeared me. It�s too bad about Mario. Sheesh!

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Wed, 04 Mar 2009 05:52:55 +0000

I totally don’t get that _On the Road_ show. I don’t understand the whole concept. I don’t even know if Gwyneth eats.

By: Heather

Heather — Wed, 04 Mar 2009 01:01:00 +0000

It seriously looks like a garbanzo and a hominy had babies. Hey, I have fresh garbanzos from the Hispanic store – in the green shell and everything! – that I can’t wait to try.

By: lo

lo — Tue, 03 Mar 2009 20:54:20 +0000

… wild garbonzos doin’ it with ears of corn… that’s enough to get me coming back here time after time, Claudia. Seriously loving you.

By: Abby @ mangerlaville

Abby @ mangerlaville — Tue, 03 Mar 2009 04:34:23 +0000

Wow this looks amazing, healthy and just plain delicious. YUMMY!!!

By: democommie

democommie — Tue, 03 Mar 2009 02:49:03 +0000

Claudia:

I know this is sorta OT, but I was thinking that maybe what we need is a “Stone Soup Blog” where someone starts a broth and as others come into the blog, they add ingredients to make the soup. The only rule I would consider is that each person who comes in with a proposed ingredient is willing to incorporate other folks suggestions. I know it sounds a bit unwieldy, but I think it might work.

Further OT, if you have not seen or heard this man– http://www.dbrmusic.com/– you should. I put up a post about him, and the stuff I love to photograph, at my place.

By: Melissa

Melissa — Mon, 02 Mar 2009 00:19:58 +0000

Good for you for trying to be Buddha-like. Live and let live and all that jazz. I’ll take the same path and shut my trap…

Thanks for teaching me something new today. And for making me smile. Loved your writing on this one.

By: Rhonda

Rhonda — Sun, 01 Mar 2009 19:48:41 +0000

I just signed up (had to, to see what was going on) for GOOP. I am now in the midst of a complete freakin Apoplectic Fit.

Her Artichokes with Aioli call for “Veganaise”. And she also gives tips on how to get reservations for Momofuku (didn’t say which one). If I were David Chang, I would sue.

Mario, dude… really….

By: Rhonda

Rhonda — Sun, 01 Mar 2009 19:23:17 +0000

I love the look and sound of this dish. I can’t wait to try it.

Please do the olive oil post! I am at odds with a local supplier/importer because I have not found what I am looking for and don’t know where to point him. Frustrating… He wants to strangle me and I want to stick his overpriced shitty oil up his well, you know.

As for Mario and Gwynnie… You are a better woman than I am. I think she is a talented actress but her relationship with food is fucked. Not completely her fault, it is the business and the culture she is in. She is about to pen/release a cookbook which I find really insulting.

I admire Mario’s loyalty to his friend but he has lost total credibility with me.

By: Brittany

Brittany — Sun, 01 Mar 2009 19:05:18 +0000

I’d love to try those beans. I loooove beans.

You should do a post about olive oils, because I’d like to learn more from you.
You know your shit.

I use trampetti because it’s what I can (sort of) afford and it’s what I am familiar with. But I am always interested in expanding my horizons.

By: chefectomy

chefectomy — Sun, 01 Mar 2009 19:00:15 +0000

Umbria really is a treasure and very enjoyable. Loved this recipe…

–Marc

By: Indeo

Indeo — Fri, 27 Feb 2009 21:37:46 +0000

Wow, learn something new every day! Strangely, I have cicerchie in my pantry. I just put them in the pot to soak overnight. I saw an interesting Lidia Bastianich recipe for cicerchie with pasta and pancetta, and bought the cicerchie at a local (Boston) coop in December. Can’t wait to try this “much healthier” use of cicerchie (although I’ll probably do the pancetta & pasta recipe, as well)…thanks!

By: cookiecrumb

cookiecrumb — Fri, 27 Feb 2009 20:19:58 +0000

It’s gwudgeous. Where’d you get the beans?

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Fri, 27 Feb 2009 18:29:42 +0000

I saw the name of the post and thought, “This must be a chickpea recipe. I guess I haven’t forgotten my Italian, even though my personal expereinces with the country of Italy are extremely limited – and old. (Phooey!) Chickpeas never topped my list of favored legumes, but they have been growing on me as I’m learning all kinds of fun new ways on the blogs to prepare them (such as this one).

I never managed to catch any episodes of that show, so I can’t pass judgment. I haven’t seen too many of Gwynnie’s movies to know what I think of her talents. She bugs me in the way a lot of female celebrities bug me when they talk endlessly about their vegetarian/macrobiotic/organic/Zone/ diets and vigorous workout programs while sucking down on ciggies.

By: Donald

Donald — Fri, 27 Feb 2009 12:54:56 +0000

This is diet food? How creative.

I remember something a while back about Gwyneth and Mario in one of my food rags that I found to be sort of weird.

By: rachel

rachel — Fri, 27 Feb 2009 08:28:29 +0000

So this is what you were writing about.
I am with you on the oil, even though we have a vast quantity of Umbrian oil blessing our kitchen I have a soft spot for the delicate, elegant. fragrant olive oils from Liguria and even more so for the silky, nutty stuff from near Lake garda in Verona.
As for the Cicerchie, it looks deliciously simple and right up my strada.
Haha, no its not just you, the coffee is squirting out of my eyes at the mere thought of it all. I don’t want to know, I clicked on that Goop thing BY MISTAKE- it was horrible, like seeing your bank balance on the cash machine when you thought you had pressed DO NOT WANT TO SEE MY BALANCE. needless to say I clicked away asap.
By the way, thankyou, they meant alot coming from you.

By: maris

maris — Fri, 27 Feb 2009 06:34:56 +0000

ooh I love chick peas and that is what these remind me of. I don’t know if they TASTE the same but I’d be willing to give it a try!

By: Vincent

Vincent — Fri, 27 Feb 2009 03:28:57 +0000

love this dish – love it! reminiscent of A LOT of lenten dishes from a catholic childhood. i love the olive oils from umbria and liguria as well but sicilian oils make me weak in the knees so i will substitute if you don’t mind.

as for mario, gwynne and the lot of them…

the spain show was fucking retarded. really.

By: Claudia Haas

Claudia Haas — Fri, 27 Feb 2009 02:49:10 +0000

The title of your blog alone got my interest! Bookmarking this dish if I can find ingredients – I am a NYC refugee living in White Bear Lake,MN – when I moved her I not only had to make my own pesto – I needed to grow my own basil for it!). Enjoyed your chat about mario and GOOP and such and the recipe.

By: The Italian Dish

The Italian Dish — Fri, 27 Feb 2009 01:49:36 +0000

Yeah, I read that article, too. Love your reaction with the coffee. Of course, I had already written about GOOP on my other blog: http://tinyurl.com/dbqeq2. As for your beans, so unusual! What a healthy dish. And Umbria is the new Tuscany, you know?