• by Katiuscia Rotoloni 02/22/20

    Curly endives on a chickpea purée

    A peasant dish “ennobled” by pairing it with a Collio Pinot Grigio 2018 Ronco Blanchis. A great classic in Puglia cuisine, “feve e cecoreje”, which I love so much I’ve made it in every way possible, using various types of legumes and leaf vegetables. Quick, easy and flavorful, it will please everyone, even those seeking healthy food. Ingredients for 4 people: 500g dried chickpeas (or two cans of drained chickpeas if you’re strapped for time), 1kg curly endives, 1 golden onion, 1 celery stick, 1 carrot stick, a white garlic clove, 4 tablespoons extra-virgin olive oil and salt as needed. Directions: Soak the chickpeas in cold water overnight. Boil the chickpeas the next day in salted water and add in the cleaned onion, garlic clove, celery and...

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