LONG FUSILLO WITH FRIGGIONE, OLIVES AND CHICKPEAS
Maurizio Ferrari
Menù Ingredients
320 g Long Fusilli
to taste Chili powder
to taste sunflower seed oil
to taste black cabbage
Serves 4
Cook the long fusilli in plenty of salted boiling water. In the meantime, heat the Friggione alla Bolognese in a pan with the Leccino olives, the chickpeas, a little chili pepper powder and a spoon of the pasta cooking water.
Drain the long fusilli al dente and add them in the pan with the sauce, sauté for a minute, remove from the heat and plate up. Garnish with some fried black cabbage and finish with a drizzle of extravirgin olive oil.
