Cavatelli, Black Chickpeas, and Cardoncelli Mushrooms

A trio of ingredients from the Murgia of Apulia: a perfect union of aromas and flavors.

Ingredients

• 300-400 g cavatelli
• 200 g black chickpeas
• 250 g cardoncelli mushrooms
• 1 clove garlic
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped parsley
• 2 tablespoons crumbled stale bread
• Salt to taste

Preparation

1. Soak chickpeas with baking soda for 48 hours, changing water at least once; cook approximately 2 hours.
2. Clean mushrooms by removing earthy portions and rinse quickly under running water.
3. Cut mushrooms into small pieces; cook with oil and crushed garlic for 10 minutes.
4. Add cooked chickpeas to mushrooms with some cooking liquid; simmer 10 minutes.
5. Boil fresh cavatelli in salted water about 1 minute until al dente; drain.
6. Combine cavatelli with chickpea mixture; add pasta water if needed and cook 1 minute longer.
7. Toast bread crumbs in cast iron skillet; toss with parsley and raw oil for garnish.