Ingredients for 4 servings:
- 380g IGP Gragnano Chifferi
- 200g pumpkin
- 200g dried chickpeas from Cicerale
- 1 tbs ‘nduja
- 3 tbs evoo
- 1 garlic clove
- Rosemary to taste
- Salt to taste
Directions:
Rinse the chickpeas and soak them over the night
Cook them in a pan with water over low heat and add some salt. Brown the garlic in a pan with oil and make ‘nduja sizzle in it
Add the pumpkin cut into pieces, a couple of rosemary sprigs and pour a ladle of hot water
Add the chickpeas previously drained and squash some of them with a fork, then cover with a lid and cook over low heat until soft and creamy
Pour Chifferi directly into the sauce and add some salt. Cook al dente while mixing from time to time. Plate and serve.
