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https://www.raiplay.it/programmi/esem... - Daniele offers us a first course typical of the peasant tradition: pasta and chickpeas. First, Daniele sautés the guanciale in a pan. He takes half of it and adds the chopped shallot, the cherry tomatoes cut into quarters and the boiled chickpeas to the pan. He adds the white wine, the vegetable broth and cooks for 10 minutes. After the time has passed, he blends part of the dressing and then puts it back in the pan and also adds the pasta to cook it directly in the sauce. Daniele then mixes the sauce with oil, grated cheese and rosemary. Complete with the crispy guanciale and serve. Ingredients 200 g of caserecce 500 g of chickpeas 300 g of cherry tomatoes 1 shallot 100 g of guanciale 1 sprig of rosemary ½ glass of white wine ½ l of vegetable broth 100 g of grated cheese extra virgin olive oil salt and pepper