Beans and grains from Cilento (Cicatta al Cilento) from Fagioli: The Bean Cuisine of Italy (page 157) by Judith Barrett

  • farro
    Buy Now
  • dried chickpeas
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute other dried white beans for dried cannellini beans, French green lentils for Italian brown lentils, and dried chickpeas for dried cicerchie. Requires 9 hours preparation time for the beans.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other dried white beans for dried cannellini beans, French green lentils for Italian brown lentils, and dried chickpeas for dried cicerchie. Requires 9 hours preparation time for the beans.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.