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Manfredine with black chickpeas from Murgia Carsica

Ingredients for 4 people
  • 10 oz PGI Gragnano Manfredine
  • 10 oz dry black chickpeas from Murgia Carsica
  • 2 oz cheek lard
  • 3 oz cherry tomatoes
  • 1 spring onion
  • Parmesan cheese
  • 4 tbs EVO oil
  • to taste Parsley and thyme
  • to taste Chili pepper
  • to taste Salt and black pepper

manfredine spezzate con ceci neri


  1. Soak the chickpeas for 24 hours, then cook them for around 4 hours, while stirring from time to time with a wooden spoon.

  2. In a pot with oil, brown the minced spring onion, cheek lard, chili, thyme and parsley. Add the chickpeas and their cooking water, then a few cherry tomatoes.

  3. Pour the pasta directly inside the pot, add salt and cook al dente. Turn the heat off, add Parmesan and pepper, then serve


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