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500 gr. package |
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Leave the chicklings to soak for a few minutes,
strain them then add fresh water and bring to the boil. Add salt
and pepper, then stain and puree until you have a thick cream. Add
extra virgin olive oil. Toast some bread, rub with a little garlic
and spread the chickling puree thickly on top. Serve immediately.
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Soak the chicklings overnight, strain them,
cover with water in a large saucepan and bring to the boil. In
another saucepan, brown some rosemary with two cloves ofgarlic.
Add some ripe tomatoes, salt and cook for some time. Remove the
rosemary and add the sauce to the chickhngs. Continue to boil
lightly. Add two teaspoons of olive oil and black pepper to serve.
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