Description
Ceci in umido. Try it - very flavorful and delicious! Simple preparation! If the quenching is to add a little more broth may replace the first dish. Recipe source: L Enciclopedia della cucina italiana/Verdure e contorni.
Ingredients
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Chickpeas
150 g
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Meat
100 g
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Puree tomato
100 g
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Olive oil
2 Tbsp
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Onion
1 piece
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Garlic
2 tooth
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Bay leaf
1 piece
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Rosemary
1 piece
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Chicken egg
1 piece
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Salt
-
Black pepper
Cooking
The chickpeas to soak in a large quantity of cold water at night, it is very increase in size.
In the morning, drain the chickpeas well rinsed under cold running water. In a pan put the chickpeas, cover with plenty of cold water. Add the Bay leaf and rosemary and cook over low heat for 2 hours. Add salt 15 minutes before the end of cooking.
Peel the garlic, flatten with a knife. Meats and onion.
In a deep pan pour olive oil and fry in it sobocki garlic.
Add the chopped sausage, onion and fry them.
Then add tomato puree.
A few minutes later, and chickpeas with hot broth.
On a slow fire to simmer the chickpeas for 15-20 minutes.
10 minutes until cooked add black pepper and chopped boiled egg (optional).
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