Lagane e Ceci alla Calabrese
Lagane e Ceci is an ancient Calabrese peasant dish, already mentioned by Horace. Wide handmade pasta ribbons with chickpeas, garlic, extra virgin olive oil, and chili pepper.
On the Cedar Riviera, a sprig of rosemary and a Parmesan rind are often added to the chickpea cooking water. A humble dish that has become a symbol of Calabrese identity cuisine.
Preparation
- 1
Soak chickpeas for 12 hours. Cook in water with rosemary for 60-90 minutes.
- 2
Knead the flours with water and salt. Rest for 30 minutes.
- 3
Roll the dough thin and cut into 2-3 cm wide strips (lagane).
- 4
Sauté garlic and crumbled chili in olive oil.
- 5
Cook lagane in the chickpea water for 3-4 minutes.
- 6
Drain and dress with chickpeas, the sauté, and a generous drizzle of raw oil.
- 7
Serve with freshly ground pepper.
Chef's Tips
The pasta should stay al dente as lagane are thick. In Diamante they add a bit of sun-dried tomato. The raw oil at the end is essential.