Cacciucco di ceci
gourmet
Preparation time
15 minutiDifficulty
FacileCooking time
3 oreServings
4Ammollo
24 oreVersione vegetariana del tipico piatto livornese.
Ingredients
- Chickpeas (dried)300 g
- White bread200 g
- Golden onion150 g
- Extra virgin olive oil50 ml
- Pecorino50 g
- Garlic1 clove
- Rosemaryto taste
- Sageto taste
- Chili pepperto taste
- Fine saltto taste
- Black pepperto taste
Procedure
0. Soak the chickpeas in cold water for 24 hours. Drain them, transfer them to a pot of cold water that should be three inches above the chickpeas, and cook them over low heat, half-covered, for about 2 hours.
1. Clean the herbs, cut them into strips, and wash them. Peel the onion, chop it finely, and sauté it gently in a saucepan with 4-5 tablespoons of oil. Add the herbs and chickpeas with their water, stir, season with salt, add a pinch of chili pepper, and continue cooking for 30 minutes.
2. Meanwhile, toast the slices of bread, rub them with the peeled garlic clove and grate the pecorino cheese with a grater with coarse holes.
3. Arrange the toasted bread slices sprinkled with pecorino cheese in the bottom of four bowls and pour the chickpea cacciucco over them. If desired, drizzle with extra virgin olive oil and grind black pepper.
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Creation date Feb 01, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.