Serves 4
350 grams of ‘burnt wheat’ orecchiette
150 grams of chickpeas
300 grams of borage
2 garlic cloves
extra virgin olive oil
salt to taste
Preparation
Knead the flour with warm water to obtain a soft dough and form 1 cm long sticks and give it the shape of an ‘orecchietta’ with the help of a kitchen knife (click here to read details).
Soak the chickpeas for about 6 hours. Wash the borage.
Cook the chickpeas in a saucepan over low heat. In a pan sauté the garlic until brown in the olive oil and add the chickpeas. Boil the pasta in salted water. Drain the pasta and add the chickpeas and borage. Toss and serve hot. This dish goes very well with the goat cacioricotta cheese.
Peppe Zullo’s other recipes:
fried lampascione with reduced cooked must
U’ racanat, fennel and cod
Cream of broad beans from Carpino, chicory with Apulia evo oil
