SALAD OF CHICKPEAS AND PRIMOSALE CACIOCAVALLO


SALAD OF CHICKPEAS AND PRIMOSALE CACIOCAVALLO

 peppe57
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

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.

INGREDIANTS

  • 400 g canned chickpeas
  • 1 spring onion
  • 70 gr caciocavallo first salt
  • sprig parsley
  • pinch of chilli powder
  • tablespoon lumpfish roe
  • extra virgin olive oil
  • 1 lemon juice only
  • salt
  • pepper

INSTRUCTIONS

  1. Peel the spring onion and slice it, then leave it to soak in cold water for a good half hour.
  2. 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.
  3. Reduce the primo sale cheese into very small cubes.
  4. Squeeze the lemon and set the juice aside.
  5. 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.
  6. Gently mix and serve.

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