.......... Nothing special perhaps, but very good.
Ingredients for two:
Ceci: 200 grams
Durum: 200 grams
Egg: a
Bacon: 200Grammi
Rosemary sprig
bay leaves: two leaves
Peporencino:
to taste Garlic: clove oil
Ages:
to taste Salt: to taste Water
:
to taste PREPARATION:
Soak the chickpeas for two days in water cold, remove and metterlli to cook in warm water with the bay leaves and salt. Meanwhile
make cavatellini, putting the flour on a pastry board, make a classic fountain and mettercci egg, begin to knead adding water as necessary with lukewarm water and dissolved a pinch of salt, once well mixed let stand for half an ' Oretta, and take workers to obtain the small sticks, from less than half an inch thick, cut pieces of the same size and cavarli rests on your index finger, pressing and pulling toward you with a little practice you can use both hands.
Once cooked chickpeas, remove the bay leaves, drain and blend, adding a little water for cooking cavatellini.
Fry with garlic, chopped rosemary, chili and bacon cut into strips, remove the garlic
the bacon is crisp and just pour the sauce on the chickpeas, stir well and add the previously cooked in cavatellini salted water, mix well and serve piping hot with a drizzle of extra virgin olive oil raw.
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