| Recipe from the Black Countess Pasta e CeciIngredienti200 g dried chickpeas40 g lard200 g thimbles striped3 tablespoons extra virgin olive oil2 cloves of garlic chilli1 sprig of rosemary1 bunch of coarse parsley salt, pepper Preparation Soak the chickpeas in plenty of lightly salted water and leave for about 10 hours. Prepare a beat with garlic, lard and chilli. Put it in a pot with oil and rosemary sprig and fry the chickpeas drained from the soaking water, cover the chickpeas with water and let them cook with the lid for about 2 1/2 hours. Take 2 ladles of chickpeas with their broth, blend them and put them back in the pot. check that there is still plenty of cooking liquid, adding, if necessary, water: bear in mind that the soup must be quite brothy, and bring back to the boil. Clean and wash the parsley, then chop it very finely. Season with salt, add the pasta to the soup and cook it. Let rest for a few minutes then serve in individual dishes sprinkled with parsley and complete with a drizzle of oil, a handful of pepper and a few washers of chilli. |
