Recipes and Ramblings in Italy

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Recipe of the Week (July 13, 2015)

Posted by William Abruzzo on July 14, 2015 at 9:40 PM



Pure di Ceci con Limone (Chick Pea Puree with Lemon)


       This week's recipe takes us to the region of Lazio, where the locals add vibrant flavor to their regional cuisine by adding a touch of acidity. Here, a squeeze of lemon or high quality red wine vinegar is added to meats and grilled vegetables. Fresh lemon and egg yolks are the unexpected touches that add bright flavor and richness to this soup. It is a creation of my very own, inspired by the inventive use of these two ingredients in the traditional Roman preparation for lamb, called “Abbacchio Brodettato”. It is a dish that is sure to be found on the table in every Roman home at Eastertime. In Italian, “brodettare” means to thicken a soup or sauce into a stew, and in the famous Roman preparation for lamb, this is done using egg yolks and lemon. That being said, I am always looking for inventive ways to apply traditional Italian cooking techniques or to recreate traditional recipes. So I thought, “Why not add egg yolks and lemon to a simple chick pea puree?” The result of my endeavor was bold and delicious! Proud Roman chefs and traditional home cooks from the countryside of Lazio would certainly approve!



Chicken Broth 3 quarts

Chick Peas 5 cans (16 ounces each)

Eggs 10 extra large

Olive Oil to drizzle

Garlic 5 cloves

Lemons 4

Black Pepper to taste

Salt to taste


       Puree the chick peas and garlic in a food processor with a splash of the broth and a few drizzles of olive oil until smooth and creamy. Separate the egg yolks from the whites. Whisk the egg yolks into the broth and set it on a medium low burner. When the broth simmers, add the juice of 3 lemons, whisk in the chick pea puree, and season with salt and black pepper. Let the soup simmer on a low burner for 10 minutes. Adjust the level of acidity to your liking by adding some or all of the juice of the remaining lemon. Serve hot. Serves 4 adults.  

Categories: Appetizers, Snacks, Soups, and Salads

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Reply Carla D'Amico
3:40 PM on September 29, 2015 
This is a delicious summer soup. Are all of the blog recipes in the new cookbook?
Reply ScampieLover
11:07 PM on July 26, 2015 
Always looking for something different to make and this was really good.
Reply mariabella
9:11 PM on July 21, 2015 
Hi Bill, love chick peas but never thought to make soup with them. This was really delicious!!
Reply marie -greg
4:57 PM on July 21, 2015 
Hey remember us florida you've done well we believe this is great God Bless
Marie & Greg

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Bill's Cooking Tip of the Month

Roll Out Pie Dough with Ease Using Plastic Wrap

This is an old trick I learned years ago from my mother. The next time you bake a pie, roll out the dough between sheets of plastic wrap. This will prevent the dough from sticking to your rolling pin and will make it easier to transport the dough from your work surface to the pie dish or baking sheet.

Cover your entire work surface with plastic wrap and sprinkle it lightly with flour. Turn the dough onto the wrap, pat it down to 1 inch thickness, sprinkle it lightly with flour, and then cover it with a second layer of wrap. Roll out the dough to just less than ¼ inch thickness and remove the top layer of wrap. Lift the dough using the bottom layer of wrap, turn it on to a lightly greased pie dish or baking sheet, and then remove the wrap. Its quick and easy! 

Tips on Italian Ingredients

 Frying Tomato Paste Enhances the Flavor and Adds Depth to Your Dish

Many recipes direct you to stir tomato paste into a sauce, soup or stew. However, frying the tomato paste first fully develops its flavor and eliminates any raw or metallic taste. It is a quick and easy way to enhance the flavor of your dish. Tomato paste should always be added at the beginning of a recipe, rather than at the end. This allows its flavor to marry with the dish. Add it immediately after sautéing your aromatics in olive oil or rendered fat. When the aromatics are soft, push them to one side of your pot or frying pan. Place a dollop of tomato paste on the other side, tilt the pot or frying pan to pool the oil around the tomato paste, and let it gently sizzle for about 2 minutes.  After the tomato paste has fried, incorporate it into the aromatics and then add the liquid and other ingredients to complete your sauce, soup or stew. 

Just Picked From My Italian Vegetable Garden!

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My Italian Heritage

 My Great Grandparents, Vita and Onofrio Abruzzo, from the town of Santa Margherita di Belice, Sicily pictured here with my grandfather Vito "Bill" in the center.

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