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..:: E CECI SAGNE Abruzzo:: ..

Ingredients for 4 people: 250 gr
. of boiled chickpeas, canned or jar, 350 gr. of sagne, oil, salt, 1 clove garlic, chilli pepper.

Preparation:
In a pot, preferably earthenware, pour enough oil to cover bottom and let cook, without letting it burn, the garlic clove. Meanwhile, after opening the box or jar of chickpeas, schiacciane third, with a little 'of their water conservation, on a plate. Put the chickpeas in the pot and then left, cover with water and cook as the water begins to boil, throw the sagne and add crushed chickpeas, salt to taste and the crushed red pepper. The degree of brodositа depends on how much water you decide to use, keep in mind that the sagna и a pasta that cooks faster and absorbs lots of water, nearly doubling in volume.

Sagne: characterized based only from mixing water, flour and salt, which denote the source poor (in fact, the pasta was "every day", as opposed to the pasta, typical of public holidays) . Today и perт not unusual that the mixture is added to eggs. The typical size of sagne и diamond, depending on the intended use or the area you have perт as flat strips (and noodles are also called) or in the form of small squares, at most an inch di lato (anche detti pettele).