
Un piatto semplice, buono e nutriente: la pasta e ceci. Per un buon risultato dovete utilizzare dei ceci secchi e non in scatola, possibilmente di qualità. Io li preparo nella mia cara pentola a pressione, che mi fa risparmiare un sacco di tempo e gas! Se non l’avete, potete tranquillamente cuocerli in una pentola normale, ci vorrà solo un po’ più di tempo. Dovrete ricordarvi di mettere in ammollo i ceci la sera prima, il resto ve lo spiego di seguito.
INGREDIENTI: (2 PERSONE)
- 150 g ceci secchi
- 100 g ditali rigati
- rosmarino q.b
- sale q.b
- pepe q.b
- sedano q.b
- carota q.b
- cipolla q.b
- olio q.b
PROCEDIMENTO:
In una pentola a pressione o pentola normale, fai rosolare leggermente l’olio con un trito di sedano, carota e cipolla. Unisci i ceci precedentemente messi in ammollo e risciacquati. Aggiungi il rosmarino e versa l’acqua (il livello dell’acqua dovrà superare quello dei ceci di circa un centimetro). Chiudi la pentola (nel caso di quella a pressione) o copri con un coperchio e fai cuocere per il tempo necessario (40 minuti circa in pentola a pressione e 1 ora e 40 circa in pentola normale). Una volta cotti aggiungi il sale, unisci la pasta e termina la cottura. Impiatta e aggiungi un po’ di pepe.



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