Pasta e ceci

• Guanciale, diced
• Fennel
• Carrots
• Celery
• 1 onion
• 2-3 cloves garlic, finely sliced
• 2 bay leaves
• 3-4 sprigs of rosemary
• Chickpeas
• Pastina (conchigliette)
• Dried porcini
• White wine
• 3-4 chicken drumsticks
• Water
• Oil
• Salt

1. Soak the fresh chickpeas overnight in salted water.
2. Lightly braise the chicken drumsticks in a pot, until they become a light golden colour.
3. Boil a pot of water with onion, carrot, celery stems, and a few pieces of dried porcini, and add the chicken drumsticks to make a stock.
4. Heat the guanciale in a pot with a dash of olive oil.
5. Remove once the fat renders and add diced carrots, celery and fennel to make a soffritto.
6. Once the soffritto starts to get a gloss, add white wine (preferably a Pino Grigio) to deglaze the pot.
7. Return the guanciale to the soffritto, and add ladles of strained stock to fill the pot.
8. Add rosemary and bay leaves.
9. Add a generous pinch of salt and the garlic to the pot, and then add the soaked chickpeas.
10. Cook until the chickpeas just begin to lose their firmness, and then add the pastina.
11. Cook until the pasta and chickpeas are al dente, and ready to serve.
12. When serving, shred pieces of the chicken drumsticks to the final dish, so as not to waste them.
13. Serve with grated cheese, black pepper and a dash of extra virgin olive oil.