Ingredients for 4 servings:
- 350g Fresine di Gragnano PGI
- 300g dried chickpeas
- 80g sun-dried tomatoes
- 500g savoy cabbage
- 1 chopped Tropea red onion
- Vegetable broth to taste
- 3 tbs EVO oil
- Chili pepper to taste
- Thyme to taste
- Salt to taste
Directions:
Leave the chickpeas to soak from the night before, cook them in plenty of water and set aside
In an earthenware pan pour a little olive oil and sauté the onion along with the chili
Add the savoy cabbage cut into julienne strips and leave to cook, together with some salt
Pour in the chickpeas adding two ladles of their cooking water and leave them on a medium heat for about 15 minutes
Halfway through cooking, add the sun-dried tomatoes cut into julienne strips and some thyme. At this point, break up the Fresine by hand and cook them directly inside the casserole dish, adding a little hot vegetable broth
Garnish with a drizzle of raw olive oil and a few thyme leaves and serve
