In this recipe, San Biase Extra Virgin Olive Oil takes center stage: when used raw, it releases intense aromas and elegantly completes the dish.
Ingredients (for 4 people)
• 320 g of lagane (fresh or dried)
• 250 g of dried chickpeas (or 400 g of pre-cooked chickpeas)
• 1 clove of garlic
• 1 sprig of rosemary and 2 bay leaves
• San Biase Extra Virgin Olive Oil
• Salt
• Black pepper (optional)
Preparation:
• Prepare the chickpeas: If using dried chickpeas, soak them for at least 12 hours. Drain, rinse, and boil them in unsalted water until soft (about 1 hour). If you prefer, you can use pre-cooked chickpeas to speed up preparation.
• Flavor the base: In a large saucepan, pour the San Biase Extra Virgin Olive Oil, add the crushed garlic clove and rosemary. Sauté gently, without burning the garlic.
• Add the chickpeas: Add the chickpeas, season with salt, and let them flavor for a few minutes. Cover with a little of their cooking water and simmer over low heat for 15–20 minutes, until the sauce becomes creamy.
• Cook the lagane: Bring a pot of salted water to a boil and cook the lagane. Drain them al dente, reserving a ladleful of the cooking water.
• Finish the dish: Pour the lagane into the saucepan with the chickpeas, add a little cooking water if needed, and gently mix to combine everything well.
• Finish with oil: Serve hot and drizzle with a thread of raw San Biase Extra Virgin Olive Oil. If you like, add a sprinkle of black pepper.
This dish is best if left to rest for a few minutes before serving: the flavors harmonize and the oil releases all its herbaceous notes.
