CHICKPEAS

3,60 €

Ingredients:

Chickpeas

 

They mainly come from cultivations in the Italian area, gathered in a farmers’ association of small organic producers, that avoid any use of herbicides, chemical fertilizers, fungicides, pesticides etc. Products are packed in a protective atmosphere in order to grant a long preservation and safe from parasite infestation.

SKU:
L006

PRODOTTO BIOLOGICO

Certificato da: ICEA (Istituto per la Certificazione Etica e Ambientale)

 

LA RICETTA 

TAGLIOLINI AI CECI E ROSMARINO

 

Ingredienti per 4 persone:

200 g farina tipo '0' La Madre Terra,

1 uovo, 

100 g cicoria selvatica,

120 g pancetta tesa, 

200 g ceci La Madre Terra,

2 spicchi di aglio, 

un ramo di rosmarino,

olio d'oliva,

sale e peperoncino.

ORGANIC PRODUCT

Certified by ICEA (Institute for Ethical and Environmental Certification)

 

THE RECIPE

FINE NOODLES WITH CHICKPEAS AND ROSEMARY

Ingredients for 4 people:

200 g of “0” flour “La Madre Terra”

1 egg

100 g of wild chicory

120 g of sliced pancetta

200 g of chickpeas “La Madre Terra”

2 cloves of garlic

a little branch of rosemary

olive oil

salt and red hot pepper

 

Preparation:

Soak the chickpeas for at least 12 hours. Carefully wash and clean the wild chicory and chop it very thin. Knead the flour with the egg and the chicory. Cut the pancetta into small cubes, let it fry lightly in a pan with 4 spoons of oil and the crushed cloves of garlic, add the rosemary and the very well strained chickpeas, then let them cook for about 5 minutes. Cook the pasta in abundant salty water, strain it al dente and pour it in the pan with the chickpeas. Put it on the fire again for a few minutes and season it with a pinch of powdered red hot pepper.

 

Preparazione:

Mettete in ammollo i ceci per almeno 12 ore. Lavate e pulite accuratamente la cicoria selvatica e tritatela finemente. Impastate la farina con l'uovo e la cicoria. Riducete la pancetta a dadini, fatela soffriggere in una padella con 4 cucchiai di olio e gli spicchi di aglio schiacciati, unite il rosmarino e i ceci ben scolati e fate cuocere per circa 5 minuti. Cuocete la pasta in abbondante acqua salata, scolatela al dente e versatela nella padella con i ceci. Mescolate sul fuoco per qualche minuto e insaporite con un pizzico di peperoncino in polvere.