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Caserecce molisane n.29 with broccoli, sautéed chickpeas and fried bread

RECIPES LA MOLISANA


Caserecce molisane n.29 with broccoli, sautéed chickpeas and fried bread

 
PREPARATION

INGREDIENTS:

  • Caserecce Molisane n.29 La Molisana   320g
  • Turnip greens   500g
  • Chickpeas   300g
  • Stale bread type Puglia   100g
  • Grated aged pecorino   50g
  • Onion   50g
  • Carrots   n.2 pieces
  • Chili pepper   n.1 piece
  • Garlic   n.1 clove
  • Bunch parsley   to taste
  • Extra virgin olive oil   to taste
  • Salt   to taste

INSTRUCTIONS:

Wash and clean a portion of turnip greens, immerse it in boiling water for a while and divide the tops from the leaves. Blend only the leaves with a stick blender until you get a cream and add the chopped onion that you have earlier fried.

Cook them in a separate pan with extra virgin olive oil, garlic and chili pepper. Boil the chickpeas with a clove of garlic and carrots, and when they are ready, drain and sauté them with garlic, olive oil, parsley and chili pepper.

Grate the bread and skip it into a  pan with extra virgin olive oil and grated pecorino cheese.

In boiling salted water cook the Caserecce Molisane 29, drain al dente and mix into the sauce. Complete with turnip greens and fried bread.

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