Lagane e ceci
Lagane e ceci (Lagane and chickpeas) is a typical dish of Southern Italy, widespread in Calabria, Basilicata and Campania. It is a variant of the classic pasta and chickpeas with lagane, a term that has its roots in Roman times.
Tempo di esecuzione: 3 hours, plus soaking
Ingredienti
for 4 people
For the dough:
- 2 ounces of wheat flour
For the seasoning
- 100 g chickpeas
- a clove of garlic
- a few bay leaves
- half a hectolitre of pork rind
- a few pieces of pork rind
- extra virgin olive oil
- salt
- chilli pepper
Lagane is a type of fresh pasta, prepared with soft wheat flour and combined with lukewarm water. Once you have obtained a homogeneous dough, roll it out into a thin sheet (about 2-3 millimeters thick), and cut into thin strips.
Before the chickpeas can be used, they need to be soaked with a pinch of salt - preferably the night before - and then boiled for a couple of hours along with bay leaves, pork rind and a few pieces of salted meat.
Then put the chickpeas in a frying pan, with oil, garlic and a bay leaf and their cooking water and leave them on the heat for about twenty minutes. Cook the lagane in a separate pan, drain when al dente and mix them with the chickpeas and sauce to serve.
We recommend adding a sprinkle of chili pepper.