Pasta Garofalo and Niko Romito Recipes: Maltagliati with chickpeas and rosemary

Описание: A complete, flavorful, rural dish to serve both in the summer and the winter. All I have to do is change the temperature. Drops of extra virgin olive oil give a touch of elegance to an otherwise simple poorman's dish. So let's get started!

Soak the chickpeas in plenty of cold water overnight. The following day, rinse them under running water, then put them in a pot together with chopped celery, carrots and onions. Almost at the end of the cooking time, add some salt. Let them cool down in their own water. Take the dough made of water and flour and, with the help of the rolling machine, form medium-sized sheets. To prevent them from getting stuck to the surface, use some semolina flour. Make some irregular rhombuses with the help of a pastry wheel cutter. Put them aside, adding some flour so the maltagliati won’t get stuck to the surface. Chop celery, carrots and onions with a knife. Put a small pan on the burner with a drizzle of olive oil, celery, carrots and onions. Sautè everything, add rosemary and then the chickpeas. Let it gain flavor as you stir, then add the water. Let it reach boiling point, turn off the burner and blend part of it (about 150 g for 2 people) with a little water (1/2 ladle of water) Put the maltagliati in a pot with plenty of boiling salted water for 2 or 3 minutes. Strain them directly into the small pan with the chickpeas. Cook for 2 more minutes and serve, topping with a drizzle of olive oil and pepper.

Ingredients for four people:
200 g water and flour dough
40 g celery
40 g carrots
40 g red onions
1/2 rosemary branch
1/4 garlic
extra virgin olive oil
500 g dried chickpeas
800 g water
salt

Unforketable is powered by Niko Romito and Pasta Garofalo.

Follow us on
Official website http://www.pastagarofalo.it/
Facebook   / pastagarofalo  
Instagram   / pastagarofalo