Chickpea cream gratin
Instructions
To one day leave the chickpeas to soak in warm water.
To prepare the cream put them in a pot with a half liter of cold water and the onion.
Put on the heat, bring to a boil, add salt.
Cover, and cook over medium heat for 2 hours.
Puree the mixture for a long time.
In a saucepan heat the saucepan, heat oil, garlic and Rosemary, add salt and pepper.
Remove garlic and Rosemary, pour this flavored oil on creamed chickpeas.
Divide into individual holsters and over lay a slice of toasted bread.
Grate over the bread the fontina and keep under the grill long enough for cheese to melt and form a golden crust.
The accompanying wine: Dolcetto Di Ovada, DOC Eason Rosso DOC, Alezio Rosato DOC.
