Ingredients
SERVES 4
– 400 g cicerchia
– 400 g wild chicory peeled and hard leaves removed
– 200 wild borage peeled and hard leaves removed
– 100 g sausage coarsely chopped
– 1 cup light cream
– 2 garlic cloves
– 1 sprig of parsley
– 1tbsp. white wine
– EVO to taste
– salt to taste
– pepper to taste
Directions
Soak the cicerchia for 2 hours in cold water, then rinse, drain and set aside. Meanwhile, in a pan, heat a little EVO and sauté 1 garlic clove along with some parsley. After 3-4 minutes add in the cicerchia and let it sauté for a couple of minutes more. Then, pour the light cream in and cover everything with abundant water. Let the water boil and then simmer over low flame for ab. 1 hour and 45 minutes. Once the cicerchia is well soft, blend the mixture by using an immersion blender until obtaining a smooth cream. In meantime, sauté the sausage in little EVO along with the remaining garlic over medium-high flame, simmering with white wine until reduced. Set aside. Right after, cook the chicory and borage in salted boiling water for ab. 5 minutes. Drain and, in pan, sauté the herbs in little EVO for a couple of minutes. Serve the parmantier in a bowl adding the sausage and the herbs on top. Dress with a drizzle of EVO and garnish with borage flowers just before serving.