Maccheroncini al ferro with peeled chickpeas and fried breadcrumbs
Maccheroncini-al-ferro-con-ceci-decorticati-e-mollica-fritta-lofrese-legumi-2
Maccheroncini al ferro with peeled chickpeas and fried breadcrumbs
INGREDIENTS for 2 people
- 200 gr di of fresh maccheroncini al ferro;
- 160 gr of peeled chickpeas;
- 100 gr of grated bread;
- 1 carrot, 1 celery, 1 onion;
- Bay leaves;
- 200 ml of sunflower oil;
- Extra virgin olive oil;
- Salt
METHOD
Soak the chickpeas for about 6 hours, then drain and put in a pan with plenty of water, diced vegetables, bay leaves and salt. Cook for about an hour. Put the sunflower oil in a saucepan and bring it to 160 ° C. Fry the crumb for a few seconds and drain on absorbent paper. Cook the pasta and stir-fry with the chickpeas and a little extra virgin olive oil.
PLATING
Place the pasta with chickpeas in a soup plate and garnish with fried breadcrumbs.
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- Maccheroncini-al-ferro-con-ceci-decorticati-e-mollica-fritta-lofrese-legumi-1
Correlati
24/06/2020