MARCHES - Montefilone Capellini
1 lb Viaggio Capellini
14oz boiled chickpeas
5 tablespoons Viaggio grated Romano
1 clove of garlic
1 tablespoon chopped parsley
Salt and pepper to taste
In a large pan, heat half of the butter with the chopped lard, add the chopped garlic and onion, let them get brown, pour in the chickpeas and then the chopped parsley, cook for about 10 minutes on low heat, adding some hot broth if necessary. Adjust salt and pepper. Boil the Viaggio Capellini in salted water, drain them, transfer them into the pan with the chickpeas and sauté them by adding the remaining butter. Sprinkle with Viaggio grated Romano, stir and serve.