We have a well-used copy of the book in the Rancho Gordo Library Fagioli: Italy’s bean cuisine (Rodale, 2014) by Judith Barrett. It includes a handful of recipes using cicerchia, Italy’s unique tooth-shaped legume.
Barrett recommends fresh oyster mushrooms as a substitute for the cardoncelli mushrooms traditionally found in this Puglia dish, but you can use any fresh mushrooms you can get your hands on. We loved it with shiitake. Adjust the amount of pasta to your liking. We liked it more bean-heavy, but the original recipe called for a full pound of pasta.
- 1/2 pound (1 cup) dried Rancho Gordo cicerchia beans or kidney beans
- 1 bay leaf
- Salt
- 1/2 pound dried orecchiette pasta
- 1/2 cup olive oil, plus more for serving
- 1 pound fresh oyster mushrooms, stemmed, caps cut into 1-inch pieces (or other fresh mushrooms; see note)
- Freshly ground pepper
- 2 garlic cloves, peeled
- Chopped fresh flat-leaf parsley
Makes 4 to 6 servings
- Soak the beans in cold water for 4 to 6 hours. Drain and discard the soaking water. Rinse under cold water and drain again. Combine the beans and bay leaf in a heavy, medium saucepan with 6 cups cold water over medium-high heat. When the water begins to boil, reduce the heat and simmer, uncovered, about 1 hour or until the beans are tender. Remove and discard the bay leaf, turn off the heat and set aside.
- Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta and cook, stirring occasionally, until the pasta is soft but al dente, 10 to 12 minutes. drain.
- Meanwhile, heat 1/4 cup olive oil in a large, heavy skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring frequently, for 7 to 10 minutes or until tender. Turn off heat and set aside. Reheat just before serving.
- Drain the beans and reserve 1 cup of the cooking water. Heat the remaining 1/4 cup olive oil in a heavy 6 quart stockpot or casserole over medium-low heat. Add the garlic and cook until it starts to brown, about 5 minutes, being careful not to burn it. Remove the garlic from the pot and add the beans. Cook, stirring, 2 to 3 minutes. Add the noodles and the reserved cooking water from the beans. Season with salt. Cook until the pasta and beans are hot and the liquid has thickened, about 5 minutes longer.
- Serve in soup bowls. Garnish each serving with some mushrooms. Season with pepper and a little olive oil and sprinkle with parsley.