Ciriole with Umbrian Chickpeas, Guanciale and Black Truffle Oil

Redazione
50 minutes
4 servings
Easy

An intense and enveloping first course that captures the authentic flavours of the Umbrian culinary tradition.

Ingredients

For the pasta and sauce

250 g Bartolini Ciriole pasta
200 g Umbrian chickpeas
80 g guanciale (cured pork cheek)
40 g grated aged pecorino
1 garlic clove
1 sprig of rosemary
Bartolini Extra Virgin Olive Oil, to taste
Salt, to taste
Pepper, to taste

For the finishing touch

2 tablespoons of Bartolini Black Truffle Oil
Bartolini Black Truffle Oil, to drizzle raw at the end

Method

1️⃣ Prepare the chickpeas
Soak the Umbrian chickpeas for about 10–12 hours.
Once ready, cook them in plenty of water with a garlic clove, rosemary and a drizzle of Bartolini extra virgin olive oil until tender.

2️⃣ Prepare the sauce
Cut the guanciale into strips and render it in a pan without added oil until crispy.
In the released fat, add the garlic and rosemary, then stir in the cooked chickpeas and let everything absorb the flavours for a few minutes.
Mash a portion of the chickpeas with a fork or an immersion blender to achieve the creamy, rustic consistency typical of Umbrian cooking.

3️⃣ Cook the pasta
Cook the Bartolini Ciriole in plenty of salted boiling water.
Drain al dente and transfer directly into the pan with the chickpea and guanciale sauce.
Add a ladle of pasta cooking water and toss gently to bring all the flavours together.
Remove from the heat and finish with the grated pecorino, a grind of black pepper and a drizzle of Bartolini Black Truffle Oil.

🧑‍🍳 Finishing & serving
Serve the dish piping hot, garnished with a few whole chickpeas and an extra drizzle of raw black truffle oil to enhance all the aromas.
A hearty, well-balanced and deeply traditional recipe — perfect alongside a good glass of Sagrantino di Montefalco 🍷✨

👩‍🍳 A recipe created in collaboration with us by Sabina Martorana!