A trio of ingredients from the Murgia of Apulia: a perfect union of aromas and flavors.
Preparation:
- 10 minutes + 48 hours of soaking
Cooking time:
- 2 hours and 20 minutes
Ingredients for 5 people:
- 300-400 g of cavatelli
- 200 g of black chickpeas
- 250 g of cardoncelli mushrooms
- 1 clove of garlic
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of chopped parsley
- 2 tablespoons of crumbled stale bread
- salt
Preparation:
- Soak the chickpeas with a teaspoon of baking soda for 48 hours, changing the water at least once, and cook them for about 2 hours.
- Clean the mushrooms by removing the earthy part and quickly rinse them under running water.
- Cut the mushrooms into small pieces and put them in a pan with the oil and the crushed garlic, and cook for 10 minutes.
- Then add the boiled chickpeas to the mushrooms and add some of the chickpeas' cooking water and cook for another 10 minutes.
- Boil the fresh cavatelli in plenty of salted water for about 1 minute and drain them al dente.
- Add the cavatelli to the chickpeas and mushrooms, and if needed, add some of the pasta's cooking water and let it flavor for another minute.
- In a cast iron skillet, toast the bread crumbs that we will use, together with the chopped parsley and a drizzle of raw oil, to garnish the dish.
Notes:
- Cardoncelli mushrooms can be replaced with similar gilled mushrooms.
- Black chickpeas can be replaced with white chickpeas soaked for at least 12 hours.