Ingredients

Servings 6

• 1 ¾ lb chickpeas
• 1 ¾ lb spare ribs
• 1 sprig parsley
• dried mushrooms to taste
• 1 onion
• 1 tablespoon tomato sauce
• 5 potatoes, boiled
• 12 crostini (toasted bread croutons)
• grated Parmigiano Reggiano cheese to taste
• salt and pepper to taste

Preparation

15 minutes preparation + 2 hours cooking

Soak the garbanzo beans in water for 12 hours, then boil them adding a bit of bicarbonate, and drain. Sauté a finely chopped onion, add some chopped parsley, dried mushrooms and a tablespoon of tomato sauce. Add the sautéed onion to the garbanzos, which, in the meanwhile have been placed in another container with new salted hot water. Add the pork spare ribs and the mashed potatoes, and cook for two hours. Serve hot with oven- toasted bread croutons and a sprinkling of Parmesan cheese.