Làgane PDF Print E-mail
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Ingredients for 4 people

  • 300 grams dried chickpeas (or beans or tomato sauce watery left)
  • Local extra-virgin olive oil
  • Garlic
  • 4 tinned peeled tomatoes
  • Salt
  • Hot pepper



Prepare the dough with flour and warm water until to obtain a smooth and consistent pasta; then spread it using a rolling pin to get a thin pastry rolled up on itself from which cut out some strips of about half centimeter large.

Leave dried chickpeas to soak the night before; after rinsing out with abundant cold water put them to cook, in a clay pot, for about two hours in abundant water lightly salted.

Apart fry oil, garlic, tomatoes cut in pieces and red pepper; when chickpeas are half cooked add the browned.

Then cook the làgane in abundant salt water and when it’s almost ready add to chickpeas, mixing on the stove.

Serve hot.



The làgane can be used also for other recipes of Grumento’s tradition: can be prepared with cooked beans in clay pot, using a similar procedure to that used for chickpeas, or also with watery tomato sauce, not too concentrate. In the Ascension Day is still saved the using to prepare làgane with milk: cooked in abundant water, drained and added to the boiling milk. In this case, làgane are called tagliolini.