CHICKPEAS AND MORTADELLA BOLOGNA IGP

Ingredients for 4 people:

200 g Mortadella Bologna IGP

400 g chickpeas

1 onion

50 g white balsamic vinegar

1 sprig rosemary

2 tbsp extra virgin olive oil

 

Soak the chickpeas in cold water for 12 hours, then drain and rinse under running water.

Finely slice the onion.

In a non-stick frying pan, fry the onion in the oil; add the chickpeas and sauté for a few minutes over a high heat. Add the white balsamic vinegar.

Add the rosemary and diced Mortadella Bologna IGP and continue to cook for 10 minutes.

Serve hot or warm.


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