Lagane e ceci
Lagane e ceci is a humble and genuine dish from the Pollino region's Lucanian culinary tradition, where homemade pasta meets legumes in a nourishing and satisfying combination. This comfort food represents the simplicity of Basilicata's peasant cuisine, elevated by local extra virgin olive oil that makes the dish even more authentic and fragrant.
Preparation
- 1
Prepare the pasta: pour the flour into a mound on a work surface, create a well in the center and gradually add water and a pinch of salt. Knead until you obtain a smooth and elastic dough, then let it rest for 30 minutes covered.
- 2
Meanwhile, rinse the dried chickpeas and soak them in cold water for at least 12 hours. If not available, use canned chickpeas and drain them.
- 3
Cook the chickpeas in salted water over medium heat for about 45 minutes until tender. Drain while reserving some of the cooking broth.
- 4
Roll out the pasta: stretch the dough with a rolling pin to a thickness of 2-3 millimeters, then cut into strips about 2-3 centimeters wide. Let them dry for 10 minutes on a cloth.
- 5
In a large pot, heat the olive oil with the crushed garlic cloves, then add the cooked chickpeas with some of their broth.
- 6
Bring to a boil and add the lagane, stir gently. Cook for 8-10 minutes until the pasta is al dente and the dish has a brothy consistency.
- 7
Adjust seasoning with salt and pepper, then serve hot drizzled with extra virgin olive oil and sprinkled with fresh chopped parsley.
Chef's Tips
If you don't have time to prepare fresh pasta, you can use dried lagane available in shops selling regional specialties. This dish tastes even better if prepared a day ahead and reheated gently over low heat before serving.