Lagane e ceci

Traditional Italian pasta dish

Lagane e ceci is a traditional Italian dish originating from the regions of Basilicata and Calabria. It is a rustic pasta dish that combines homemade pasta, known as lagane, with chickpeas (ceci). This dish is a staple of southern Italian cuisine and is celebrated for its simplicity and hearty flavors.

History

The origins of lagane e ceci can be traced back to ancient times. The word lagane is derived from the Latin laganum, which refers to a type of flatbread or pasta. This dish has been a part of the culinary traditions of southern Italy for centuries, with each region adding its own unique touch.

Ingredients

The primary ingredients of lagane e ceci include:

• Lagane: A type of wide, flat pasta made from durum wheat flour and water. It is similar to tagliatelle but is typically wider and shorter.
• Ceci: Chickpeas, which are often soaked overnight and then cooked until tender.
• Olive oil: Used for sautéing and adding richness to the dish.
• Garlic: Provides a robust flavor.
• Rosemary: A common herb used to enhance the aroma and taste.
• Salt and pepper: For seasoning.

Preparation

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Lagane e ceci served in a traditional style

The preparation of lagane e ceci involves several steps:

1. Pasta Preparation: The lagane is made by mixing durum wheat flour with water to form a dough, which is then rolled out and cut into wide strips.

2. Cooking the Chickpeas: The chickpeas are soaked overnight to soften them. They are then boiled until tender, often with a bay leaf or rosemary for added flavor.

3. Sautéing: In a large pan, olive oil is heated, and garlic is sautéed until golden. The cooked chickpeas are added to the pan along with some of their cooking liquid.

4. Combining: The lagane is cooked separately in boiling water until al dente, then drained and added to the chickpea mixture. The dish is seasoned with salt, pepper, and rosemary.

5. Serving: Lagane e ceci is typically served hot, often garnished with a drizzle of olive oil and a sprinkle of freshly ground black pepper.

Cultural Significance

Lagane e ceci is more than just a dish; it is a reflection of the resourcefulness and culinary traditions of southern Italy. It embodies the use of simple, locally available ingredients to create a nourishing and satisfying meal. This dish is often associated with family gatherings and festive occasions, highlighting its role in Italian culture.

Variations

While the basic recipe remains consistent, there are regional variations of lagane e ceci. Some versions include the addition of tomatoes or chili peppers for a spicier flavor. Others might incorporate different herbs or even a splash of white wine for depth.

Related pages

• Italian cuisine
• Pasta
• Chickpea
• Mediterranean diet