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Chickpeas casareccia


Our Casarecce are produced with chickpea flour from the upper Tavoliere di Puglia. Bronze drawn, slow drying and low temperature. With a succulent flavor and sweet scent, this pasta is very nutritious.
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Cicer Aretinum –Chickpeas, originally from the East, were one of man's first foods; they are now widespread in the Middle East and India in whose diets they are a basic element. They lend themselves to the preparation of tasty soups, used in combination with pasta, as side dishes or purées. Di Nunzio chickpeas are grown in Puglia in the upper Tavoliere della Daunia area, particularly in the grounds surrounding the municipality of San Paolo di Civitate.

Homemade with sausage and pepper

    Ingredients 4 people:
    • 300 gr of turnips
    • 200 gr sausage paste
    • 1 small white onion
    • Parsley to taste
    • 2 clove of garlic
    • Oil
    • ½ glass white wine
    • Salt and black pepper to taste
    • 400 gr casarecce of chickpeas Azienda Di Nunzio

    Blanch the turnips in lightly salted water, drain and brown them with oil, 1 clove of garlic, a pinch of salt and black pepper. Blend them and pass through a sieve to remove any lumps to obtain a smooth and shiny cream. In a pan with oil, sauté the chopped onion with chopped parsley and 1 clove of garlic, and cook the sausage paste, blending with the white wine. The sausage should not be salted and add it to the turnip cream. Cook the casarecci with chickpeas for 6 minutes and whisk. Serve with a drizzle of raw oil.