In breve
The dish in short
- Lagane: broad strips of hand-made pasta, cut a finger wide from a dough of durum wheat and soft wheat flour, eggs and lukewarm water.
- Chickpeas, boiled until soft, then sautéed in olive oil with garlic and salt until they take the flavour.
- Finished with peperoni cruschi: dried Peperoni di Senise, a PGI since 1996, fried for a few seconds until crisp.
- The dough rests 10 minutes, is rolled thin and dried 15 minutes; the lagane are boiled apart, then tossed with the chickpeas.
Il video, Potenza, Basilicata
Lagane e ceci
The video: Broad hand-cut pasta with chickpeas and crisp-fried Senise peppers
Basilicata's broad hand-cut lagane of durum wheat and egg, tossed with boiled chickpeas sautéed in garlic and olive oil, and finished with crisp-fried Peperoni di Senise PGI. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 5
- Hands-on
- 54 min
- Cooking
- 1 h 43 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 19 steps, as in the recipe.
Altri video
