Stewed chickpeas to the smell of cheese
Instructions
Finely chop and sauté shallots with Rosemary and chili; Add the carrots and cabbage slices thinly sliced and braise for 20 minutes.
Combine the chickpeas, boiled, diced potatoes, let stand for a few minutes, then cover with boiling water, add the caciocavallo scraped out and resume the boil.
Add salt and Cook 20 minutes over low heat.
Serve on slices of toasted bread in the oven.
Ingredients and dosing for 4 persons
- 300 g of already boiled chickpeas
- 1 head of very seasoned caciocavallo cheese
- 500 G = = Cabbage
- 2 potatoes
- 2 shallots
- 1 carrot
- Rosemary
- Wholemeal bread
- Hot pepper
- Olive oil
- Salt