The pairing may seem risky, as
the rest of the chosen type of pasta …
let’s say I wanted to join in a first course,
vegetables I love most,
chickpeas which are greedy .

 

The broccoli are clear from Naples and hard to find,
but my trusted supplier Corrado me brings them fresh,
thus was born this dish taste spectacular.

Recommended wine:
Brunello di Montalcino 2009 – Hermitage Castle,
a spicy wine, fresh and intense aroma.

And now … LIGHT THE FIRES!

INGREDIENTS:

-400g Of friarielli

-2 Tablespoons of chickpea head

-3 Tablespoons of tomato

-280g Of razor clams Gragnano

-1 Sprig of rosemary

-1/2 Chili

-Oil Ages

-salt To taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

After boiled chickpeas, ripassateli in a pan with tomato,
a sprig of rosemary and a tablespoon of water in their
cooking.
Wash and clean the broccoli, boil for a few minutes in boiling water,
put them not just drained into a bowl with water and ice.
Squeeze and ripassateli fried with garlic and chili oil.
Frullateli and set aside.
On the bottom of the glass will remain a bit ‘of cream, add a tablespoon
chickpeas and blend.
Once the pasta is cooked, drain and toss in the pan with the cream of broccoli and chickpeas,
on the bottom of the pot put the cream of broccoli, add the pasta with chickpeas and …
served.

SONY DSC

Et voila … that good friarielli!