Lagane e Ceci
Lagane e Ceci is an ancient dish from the Cilento culinary tradition, already mentioned by the Latin poet Horace. Lagane are wide strips of fresh pasta seasoned with boiled chickpeas and a fragrant soffritto of garlic and oil.
Simple and hearty, this dish represents peasant cuisine in its purest form.
Preparation
- 1
Soak the chickpeas in cold water for 12 hours with a pinch of baking soda.
- 2
Drain the chickpeas and cook them in fresh cold water with garlic and rosemary over low heat for about 1 hour and 30 minutes.
- 3
Mix the semola flour with water and a pinch of salt. Knead for 10 minutes and let rest for 30 minutes.
- 4
Roll out the pasta thinly (2-3 mm) and cut into strips approximately 3 cm wide and 10 cm long.
- 5
When the chickpeas are cooked, remove half and blend them to create a dense cream.
- 6
Cook the lagane directly in the chickpea broth for 3-4 minutes.
- 7
Season with a drizzle of raw oil and chili pepper. Serve piping hot.
Chef's Tips
Blending half of the chickpeas creates the perfect creaminess that coats the pasta. Remove the rosemary sprig at the end of cooking.