Anna Maria Vaccariello
Lessare ceci secchi messi in precedenza a bagno per una notte.
Lasciar raffreddare e condire con: feta tagliato a dadini, pomodorini secchi precedentemente lasciati in ammollo per 10′ poi asciugati e spezzettati, cipolla di Tropea affettata sottilmente oppure erba cipollina tritata, olio di oliva extravergine.
Consumare dopo aver lasciato insaporire 30-60′
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