Chick pea , lemon and rosemary soup

These days are so hot, I am grateful for the break midday. I have come to love my day being dictated by an uncompromising force. I must get up early, I must work in the morning, shop before 1 and have lunch at 1:30. I no longer have the freedom of being able to "do it" whatever it may be, anytime. I now have the freedom of having done it. There is no alternative, procrastination comes with too great a cost. Absolute social paralysis and hunger at midday.

Pranzo , mid-day naps and as corny and anti-feminist is sounds the casalinga. I love it all. I even like cleaning the 8 foot tall windows (6 of them) that open out to the terrace. This is probably the clearest indication that I have crossed over to the 1950's or at least that my inner Virgo has surfaced. One day I am sure I will eat these words, but for now, this is how it is.

For pranzo I prepared Chick Pea Soup ; American fried chicken - (a special request) , stuffed zucchini flowers and salad. At 1:15 the bell rang three times, the door opened to a beautiful smile and tanti, tanti, piccoli, piccoli baccini* In Bagheria today the most beautiful horses rode through through town in procession for the feast of St. Giuseppe. The million dollar painted carts carried singers of incomprehensible songs, even the Siciliani haven't an idea what is being sung. They sound like a blend of Hebrew cantations and Tibetan chants, strong, loud, brave even, syllables long, incomprehensible, mesmerizing.

A profound heralding of a mysterious and disturbing end to this sensual day.

The sound of distant fireworks, so common this month, boom-boomed me out of the house around 8pm and I found myself in the wake of the horses who entered Bagheria 3 hours ago. I made my way through the festival, past carnival games, rides, neon lights , streets lined with North African merchants selling carpets, lamps, shoes and candy, loads of candy, nuts and coconut displayed in fountains of water.

At 9pm my cell rang. "Where are you?" "On the corner near the Foccacceria." Sour and somber, nervous and serious, Franco picks me up. He is not ready for dinner.

I dared to ask, how he was. "Male, malissima nuovita." He was fired. Oh no. 50% unemployment in Sicily. Quietly, I smoke a cigarette. I am bit nervous too. This is serious. I am not afraid for him, or for us, although maybe I should be. What I am is, curious.

He sprang right into action. Calling and going around town talking about it to other macellaii, and various serious and respected men.

More phone calls, shouting , furious and righteous indignation, no matter which dialect of Sicilian he was speaking, it was clear the message.

Around 11pm we learned he was accused of stealing meat.

A long day.
Thank God for Chickpea, Lemon and Rosemary soup in Sicilia, where time stops for everyone at midday.


Chickpea, Lemon and Rosemary Soup
makes 4 generous servings
freezes well.

1 cup Tubetti #41 pasta, uncooked
2 quarts water
1 tablespoon kosher salt
3 tablespoons extra virgin olive oil (divided 1+2)
1 medium red onion, chopped (about 1.5cups)
1 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
6 cups chicken stock divided 2+4
5 cups of canned chick peas (or home soaked if you like, although this usually renders a tough pea)
1/3 teaspoon celery seed
3 large garlic cloves
2 1/2 tablespoons tomato paste
2 lemons cut into wedges
salt and pepper to taste
1/2 lemon cut into slices for garnish.

To make the pasta:
1. In a 2.5 quart heavy bottom saucepan, boil the water, add salt, and cook pasta according to the directions on the package. Drain and toss with 1 Tablespoon of oil. Reserve.

To make the soup
2. Heat the remaining oil over medium heat in the soup pot. Saute the onion. Add rosemary, thyme and marjoram. Saute until the onions are translucent. Crush celery seed in your palm and add to the onions. Add garlic and 2 cups of chicken stock. Bring to a boil and reduce to a simmer for 10 minutes. Strain soup through a sieve and return the liquid to the soup pot. Add two cups of Chick peas. Heat through for 5 minutes.
3. Puree the mixture in a food processor or hand mill. (I used a moulinex today). I like this part of the soup to be nice and smooth, so I usually pass it through a fine sieve to remove any skins that were not pulverized. If you don't mind, you can skip this step.
4. Add the remaining stock, chick peas and the tomato paste. Mix well to . Simmer 10 minutes. Add the cooked pasta and heat through. Simmer 10 minutes
Season to taste with salt and pepper.
5. Remove from heat. Squeeze lemons into soup. Garnish with a lemon slice for each serving.

* lots of little kisses.