Cicerchie 500 g.

TYPICAL RECIPE

Keep the chickling soaks from the previous evening, drain and cook them in cold water. In the meantime, brown a little oil in a pan with a sprig of rosemary and two cloves of garlic, then add some ripe tomatoes, add salt, cook for a few minutes. Then remove the rosemary and add the cicerchie sauce by cooking them. Serve after adding two tablespoons of raw oil and black pepper.