SALAD OF CHICKPEAS AND PRIMOSALE CACIOCAVALLO
it is a typical preparation of the Hyblean area. In fact, the chickpea and caciocavallo salad dressed with onion, parsley, oil, lemon and a lot of chilli was one of the morning breakfasts of farm laborers (generally consumed around 9.00 and, therefore, after at least 4 hours of work in the fields) . Its function was to recycle the cold chickpeas left over from the previous evening’s dinner. As you can see from the ingredients, it is a perfectly balanced dish from a nutritional point of view as there are the carbohydrates of the legumes and the milk proteins contained in the cheese. It occurred to me to make a variant that made the dish (already very tasty on its own) even more special.
- 400 g canned chickpeas
- 1 spring onion
- 70 gr caciocavallo first salt
- 1 sprig parsley
- 1 pinch of chilli powder
- 1 tablespoon lumpfish roe
- extra virgin olive oil
- 1 lemon juice only
- Peel the spring onion and slice it, then leave it to soak in cold water for a good half hour.
- Wash the parsley and dry it, then chop it with the crescent together with the drained and dried onion trying to obtain a fairly coarse beaten.
- Reduce the primo sale cheese into very small cubes.
- Squeeze the lemon and set the juice aside.
- Combine the drained chickpeas, shallots, parsley, cheese, oil, lemon juice, a generous grind of pepper, chilli, a pinch of salt and lumpfish roe in a bowl.
- Gently mix and serve.