The peasant sleeves
Instructions
Rinse the chickpeas repeatedly under running water and let them drain in a colander.
Wash and dry tomatoes, cut in 4 pieces, remove seeds and cut flesh into cubes.
Clean the broccoli and wash them under running water, then divide them into florets, Cook in salted boiling water for 5 minutes and drain.
Cut the bacon into small cubes.
Peel the shallots, mince and Brown fresh focus them in a saucepan with 2 tablespoons oil.
Add the chickpeas and herbs and continue Browning for a few minutes.
Add the tomatoes, pepper, rinsed with hot water 4 tablespoons and, stirring occasionally, Cook for 10 minutes over low heat, by salting almost at the end of cooking to prevent the tomato is bitter.
Fine chopped chilli and let Brown lively focus in a large pan with 4 tablespoons oil, the clove of crushed garlic and pancetta.
Add the broccoli and simmer for 3 minutes, stirring often with a wooden spoon.
Cook the pasta in a pan with plenty of boiling salted water until al dente, drain and mix with broccoli prepared in a soup-tureen.
Add the chickpeas, stir, sprinkle with plenty of grated provolone with a grater with holes big and freshly ground pepper.
Serve the hot mezze maniche readily.
Ingredients and dosing for 4 persons
- 300 g of type dough half sleeves
- 4 tomatoes
- 500 g of broccoli
- 150 g of bacon
- 150 g of chickpeas in jar
- 1 clove of garlic
- 1 tablespoon of thyme and chopped sage
- 2 shallots
- 1 chili
- 6 tablespoons of olive oil extra virgin
- Abundant of grated provolone cheese
- Salt
- Pepper