Ingredients:
- 180 g cooked chickpeas
- 1 celery heart
- 1 carrot
- 1 Tropea onion
- 1 tin Cantabrian Sea anchovies
- black pepper
- Risveglio single-variety Raggiola extra virgin olive oil
Preparation:
1. First thinly slice the Tropea onion and cover it with vinegar and water.
2. Boil for 5 minutes, then drain and leave to cool.
3. Cut the celery and carrot into small pieces.
4. Combine the vegetables with the chickpeas and add the anchovies and Tropea onion.
5. Season only with black pepper and Risveglio oil from Emozioneolio.
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.