– 250 g cicerchia
– 1 sprig of rosemary
– 2 garlic cloves
– 1 carrot sliced
– 1 onion sliced
– 1 celery sliced, rustic bread sliced and toasted
– EVO to taste
– salt to taste
– black pepper freshly ground to taste
Soak the cicerchia in cold water. After 2 hours rinse, drain and set the cicerchia aside. Meanwhile, fill a pot with 0.5 litre of water and boil the carrot, the onion and the celery. Then, in little EVO, fry the garlic until it starts giving off a nice aroma. At this point, remove the garlic; add some rosemary and the cicerchia. After a couple of minutes start gradually adding the broth and cook over medium flame until the cicerchia begin softening. In the meantime, in a food processor, blend the carrot along with onion and celery. Once obtained a purée, add it to cicerchia while keeping cooking over low flame for a few more minutes. Leave the creamy mixture to cool.
Serve it on top of bread slices dressed whit black pepper and a drizzle of EVO.