Lagane e Ceci – Fresh Pasta and Chickpeas

Polenta & Baccalá


Here it is one of those warming recipes that are simply perfect to prepare during those cold evenings 🙂

It’s very simple and it was a recipe of the rural society, through all southern Italy there are several variants, especially in Calabria, in Cilento and in Lucania, but fundamentally they are all very similar. The main difference maybe is the fact that someone prefer it more soupy while others prefer it with less liquid. But they are all great 🙂

Of course, to make this simple dish really great you have to work a little bit and prepare the “lagane” fresh at home.

INGREDIENTS (3-4 people):

For the lagane:

  • 250 g durum semolina
  • 130 ml water

For the sauce:

  • 200-250 dried chickpeas
  • 2 cloves of garlic
  • 5-6 cherry tomatoes (or some tomato paste)
  • 1 fresh bay leaf
  • fresh rosemary
  • extra virgin olive oil
  • freshly ground black pepper
  • salt

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