Lagana and chickpeas
Instructions
Put to boil the chickpeas with the celery, after soaking an entire night out with a pinch of baking soda.
Beware that the water quantity for cooking is at least twice the size of chickpeas.
To A boil, lower the flame and let it continue cooking gently long.
Sauté in a pan with half the oil the crushed garlic and bacon in cubes.
Remove the garlic, you blast the same basically minced ' pipi russu ' and add chopped tomatoes and parsley.
Cook for a few minutes and pour in the Pan cooked chickpeas and collected with a skimmer.
Let season and stretched with some water ladle of cooking chickpeas.
To boil, pour the lagana drain half-cooked (don't forget a little olive oil into the water where they boil because it doesn't stick) and cook for a few minutes.
Before scodellare sprayed the soup (which can also be served lukewarm) of the remaining oil, pepper and stir gently.
Ingredients and dosing for 4 persons
- 250 g of chickpeas
- 300 g of lagana type pasta (fresh noodles)
- 50 g of pork cheek
- 10 cl of olive oil extra virgin
- Pipi russu (sweet dried chili)
- 2 cloves of garlic
- 1 tablespoon of chopped parsley
- 2 fresh tomatoes
- 1 costa of celery filleted and cleansed
- Salt
- Pepper
- 1 pinch of bicarbonate