CHICKPEAS AND “TACCOZZE” (a kind of home-made pasta)
Put to soak in cold water chickpeas for 12 hours, then boil them with no salt in a pressure cooker for 50 minutes, or in a simple pan for at least 2 or 3 hours.
Knead “taccozze” with flour, water and some salt (15 g each kg of flour), mix well until it gets smooth.
Roll out the dough with the rolling-pin and let it dry for half an hour, then cut the dough in way of shaping 5 or 6 cm wide strips and cut them in way of shaping little triangles.
When the chickpeas are cooked, take a pan, fry there lightly oil and garlic, then add the chickpeas, a vegetable stock cube and cook it for half an hour.
In the meantime boil "taccozze" in boiling salt water for few minutes and strain them and put them together with the chickpeas. Finally just add some salt.
BOILED POTATOES TYPICAL OF MOLISE
Ingredients for 4 people:
Potatoes: 1 kg
Oil: 200 g
Garlic: 2 cloves
Dried sweet pepper: 2 pieces
Some red pepper
Boil potatoes for 20 minutes, then peel them and let them cool, then slice them up and keep them in a serving dish.
Put oil, garlic and red pepper in the saucepan, as soon as the garlic turn out to be brown take it out of the pan and add big pieces of sweet pepper for a very short time to not burn it. Finally spill sweet pepper on potatoes and add some salt.
Ingredients for 4 people
Round puff pastry: 1
Champignons: half a kg
Grated parmesan: 100 g
Diced dry mozzarella: 1 portion
A little of salt, pepper and minced parsley
ProcedurePut puff pastry in the baking tin, then put all the ingredients in a bowl and mix them well. Spill the mixture on the puff pastry and bake it to 180˚. It is ready when it turns out to be brown, so just take it out of the oven and taste it.