La Serenissima Repubblica di San Marino.
A very romantic title for this tiny country, the Republic of San Marino nestled in the country of Italy.  It is claimed to be
the oldest continuous republic in the world.  I believe it.  It is ruled by the oldest consitution that is still in effect and
it's really just a cool addition to the boot of Italy.  Therefore customs and language are the same within its' borders
as are in the surrounding Italian regions.  Lowest employment rate in Europe too!  Zero debt...budget surplus..
sounds good, no? 
Well why is A Food Obsession blogging tonight about San Marino?  Today, September 3 is the Feast of San
Marino, a stonecutter who, on Sept.3, 301 founded a monastic community on this rocky terrain.  And so the
rest of the story is left to legend and romance.  A little documented history too.  And it shares the Mediterranean
climate with the rest of the Italian peninsula.    Being somewhat mountainous and rocky, yet temperate, things
like mushrooms and rosemary are in sunny abundance here and subsequently factor in their cuisine. 
One of the common dishes is a Pasta and Chick Pea (Ceci) dish called, Pasta e Ceci...This dish which
can be found all over Italy in my house was called Cecce'e'bastt...our dialectic way of saying Ceci e Pasta..
We make it a little different than the San Marinese do, but, i made it their way for dinner tonight.  Takes 1/2
hour for a pot of it which will serve 4.  No kidding.   You just need a few ingredients..NO SUBSTITUTIONS...
like when I get demanding?  If you want it to taste the way it does when I make it...and you will...then you must
use the same ingredients.  Lecture over.
  Here's how the finished product
will look in your bowl when you're ready to eat it.  Time to cook.  Put up a pot of salted water and bring it to a rolling
boil.  While you are waiting for that, in a medium sauce pan, heat 2 tbs. of olive oil, 1/2 onion medium dice, and
4 mushrooms, sliced.  Saute' this for 8 minutes , add salt, then add 1/2 tsp. crushed fennel seeds.  Let this saute'
for another minute.  Now add 1 tbs. tomato paste and mix in.  Add 1/3 cup of a good strong chicken stock.  Then
drain a can of Chick Peas halfway.  Add this now to the pan and bring to a boil.  Add 1 fresh (EMPHASIS ON
FRESH, dried Rosemary is not a good substitute in this dish, it will stay brittle and hard) Rosemary sprig. 
The water should be boiling now.  Using Barilla's NO-BOIL Lasagne sheets (they rock) crack them up into
strips, they will break into different sizes.  That's ok.  Pasta of this type is called in Italy MALTAGLIATTI, or
broken pieces, or badly cut..Drop them into the salted boiling water and briskly stir.  Take care not letting the
pasta stick and only cook it for 5 minutes or until al dente.  Drain, and add to the Ceci.  Stir well and let this simmer
for an additional 8-10 minutes. Keep stirring this or the pasta may stick to the bottom of the pan.  Shut off the
heat, season with black pepper and grated pecorino.  Let it sit for 5 minutes before serving.  Serve it in wide
bowls and top with extra virgin olive oil,  a little more pecorino and black pepper.  Done.  See?  You will be
amazed with the bold and earthy flavors you have produced in a short time.



Find holidays all over the world and pick a regional dish that you've had when there, or if you imagine yourself
somewhere you'd like to be, make something from there..Some of the best trips I've had have been from my
kitchen to my dining room!!
Happy San Marino Day---Sept. 3, 2010