No longer a food for the poor, but a dish rich in nutrients with a very inviting appearance. This is the typical Salento cicerchia, a legume that in recent years has been enjoying an unexpected reputation.
As is known, many “less commercial” legumes and cereals have – for some time – become of central interest to great chefs, who increasingly orient their cuisine towards the recovery of traditional flavors. In response to the increasingly demands of a clientele that pays attention to food, the legume recipes seem to satisfy every palate. This is because legumes, if properly consumed, are perfect substitutes for meat and functional proteins for healthy nutrition.
In what form does the cicerchia is? How to distinguish it from other legumes? The cicerchia that arrives in our dishes, comes from the seeds (pea-shaped but flattened) of the pods of a leguminous plant. The seeds have colors from pearl gray to beige to cream white, with slight nuances.