Posted by admin on Aug - 17 - 2012 under Primi
Ingredients
  • 600 g of flour
  • 125 ml of extra virgin olive oil
  • 200 g of peeled tomatoes
  • 300 g of chick-peas
  • 4-6 basil leaves
  • 1 garlic clove
  • Salt to taste
Cuisine: Cooking time: - mins Serving: - people

(Also called the Brigand’s Dish”)

Preparation

Knead the flour with tepid water in order to obtain an elastic and smooth dough. Roll out the dough to a thin sheet of pasta. Roll up the sheet of pasta completely. With a knife cut into fettuccine about 1 cm wide. Cook the lagane in a large pot of salted boiling water. Drain thoroughly. Soak the chick-peas in salted warm water overnight. The day after, drain them and cook them in water, over low heat, in a terracotta pot, with no salt. In a separate skillet, heat the oil and add the chopped garlic and saute for a few minutes. Remove the garlic and add the peeled tomatoes, the basil and a pinch of salt. Continue cooking for a few minutes. Add the sauce and the lagane to the chick peas. Mix well and let it rest for a few minutes before serving.

Meal: Food type:

Comments

You must be logged in to post a comment.

Recent Recipes

Decorated Biscuit

Posted on Aug - 18 - 2012

0 Comment

Cuccia

Posted on Aug - 18 - 2012

0 Comment

Ossa di Morti

Posted on Aug - 18 - 2012

0 Comment

Apostles’ Fingers

Posted on Aug - 18 - 2012

0 Comment

Recent posts

Introduction

Posted on Aug - 15 - 2012

0 Comment