IncreasePulses
Ammollare i ceci per tutta la notte, poi bollire in acqua con aglio e alloro fino a quasi completa cottura.
Se rimane in eccesso, scolare l’acqua di cottura e aggiungere abbondante passata doi pomodoro, sale, un pizzico di zucchero e lasciare cuocere per ancora mezz’ora.
Infine aggiungere spezie a piacere, consigliati con paprika e peperoncino.
Servire con polenta fumante, la passata deve essere ancora molto liquida.
Alessandro Zano
Gromo – Bergamo
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