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Cicerchia Purée & Mushroom Tagliolini

By 11 Febbraio 2020 Marzo 13th, 2020 No Comments



– 200 g cicerchia
– 300 g tagliolini
– 250 g mushrooms of your choice
– 2 garlic cloves
– 1 chilli pepper finally chopped
– EVO to taste
– onion cut in half
– 2 sprigs of parsley chopped
– 2 stalks of celery
– a few cherry tomatoes cut in half
– 2 slices of lean smoked bacon small diced
– salt to taste


Soak the cicerchia for 2 hours in cold water; then rinse, drain and cook the cicerchia for ab. 50-60 minutes also adding onion, parsley and celery into the water. Once cooked, blend the cicerchia along with its broth until obtaining a purée. Meanwhile, in a pan sauté the mushrooms along with garlic, chilli pepper and half of the tomatoes. When the vegetables are almost soft, add in the lean bacon, and let everything cook for a few more minutes. In the meantime, cook the tagliolini in salted boiling water until they float on the surface. Once cooked, drain and combine the pasta with the cicerchia purée and mushrooms. Dress with the remaining tomatoes, parsley and a drizzle of EVO right before serving.

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