Lathyrus sativus • The cicerchia is a legume that is now difficult to find, cultivated only in some areas of Italy in small quantities. It is an annual plant that looks like vetch and contains seeds in its pods that are slightly larger than peas but more crushed. Already used by the Ancient Romans (cicercula), Cicerchia Bianca Gigante di San Paolo differs from other varieties present in Italy for its natural size, light color, ease of cooking, unique and harmonious taste.
A visual check is recommended after use given the naturalness of the product. Wash the product and soak it for about 6 hours.
Drain the water and cook for about 30/40 minutes.
Cicerchia San Paolo and croutons
Ingredients for 4 people:
• 500 gr of Cicerchia Bianca di S. Paolo
• 150 gr of cherry tomatoes
• 15 Cl. of Apulian Extra Virgin Olive Oil
• 300 gr of toasted bread slices
• 2 cloves of garlic
• 1 medium onion
• parsley
Clean the Cicerchie from any impurities and soak for 8-10 hours, then rinse, drain and cook for 30 minutes in plenty of water, adding a pinch of bicarbonate. Clean the garlic, wash and chop the parsley and slice the onion.
Combine everything with the Cicerchie with an olive oil and the chopped tomatoes and leave to cook for another 40 minutes. Meanwhile, bake the slices of bread to prepare the croutons. Arrange them on a large plate and pour in the cooked Cicerchia. Serve the dish hot with the addition of a drizzle of Pugliese extra virgin olive oil.
