Lagane e cicciari
| [[File:|frameless|alt=]] | |
| A traditional dish from Southern Italy | |
| Alternative names | |
| Type | |
| Course | Main |
| Place of origin | Italy |
| Region or state | Southern Italy |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Lagane pasta, chickpeas |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Lagane e cicciari is a traditional Italian dish originating from Southern Italy. It is a simple yet flavorful dish made primarily with lagane, a type of pasta, and chickpeas.
Ingredients[edit | edit source]
The main ingredients of Lagane e cicciari include:
- Lagane - a type of wide, flat pasta similar to tagliatelle but shorter in length.
- Chickpeas - a staple legume in Mediterranean cuisine, providing protein and texture.
- Olive oil - used for sautéing and adding richness to the dish.
- Garlic - adds aromatic flavor.
- Rosemary - a common herb in Italian cooking, used for seasoning.
- Salt and pepper - for seasoning.
Preparation[edit | edit source]
The preparation of Lagane e cicciari involves the following steps: 1. Cook the chickpeas until tender, either by boiling or using canned chickpeas for convenience. 2. In a pan, heat olive oil and sauté garlic until golden. 3. Add the cooked chickpeas to the pan and season with rosemary, salt, and pepper. 4. Cook the lagane pasta separately in salted boiling water until al dente. 5. Combine the pasta with the chickpea mixture, allowing the flavors to meld together. 6. Serve hot, optionally drizzling with additional olive oil.
Cultural Significance[edit | edit source]
Lagane e cicciari is a dish deeply rooted in the culinary traditions of Southern Italy, particularly in regions such as Basilicata and Calabria. It reflects the simplicity and resourcefulness of Italian peasant cuisine, where locally available ingredients are transformed into hearty and satisfying meals.
Variations[edit | edit source]
While the basic recipe remains consistent, variations of Lagane e cicciari may include the addition of tomato sauce, onion, or chili pepper for extra flavor. Some versions might incorporate pancetta or bacon for a richer taste.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
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