– 300 g cicerchia
– 1 carrot finely chopped
– 1 stalk of celery finely chopped
– 1 leek finely chopped
– 6 dried-sun tomatoes coarsely chopped
– 8 black olives pitted
– 2 slices of durum wheat bread small diced
– EVO to taste
– salt to taste
– black pepper to taste
Soak the cicerchia for 2 hours in cold water; then rinse and drain it. Right after, fill a terracotta pot with abundant water and simmer the cicerchia together with the carrot, celery and leek over medium flame for ab. 60 minutes (until the cicerchia has softened). Once cooked, blend everything into a rich smooth cream by using an immersion blender. Then, let it cook over low flame adding salt and pepper to taste until the purée would thicken.
Meanwhile, warm some EVO in a pan, adding in the tomatoes and the black olives. After a couple of minutes also add the bread, and let everything sauté for 3-4 more minutes. Serve the purée into cocottes, top with the crispy tomatoes, black olives and bread and a drizzle of their cooking oil to dress.