{"id":2077,"date":"2020-04-06T19:14:00","date_gmt":"2020-04-06T17:14:00","guid":{"rendered":"https:\/\/gc.dotflorence.com\/laina-e-ceci-2\/"},"modified":"2025-10-03T11:42:53","modified_gmt":"2025-10-03T09:42:53","slug":"laina-e-ceci-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/laina-e-ceci-2\/","title":{"rendered":"LAINA E CECI"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p>Semplice, povero, delizioso.<br>Un altro dei piatti geniali dettati dall\u2019arte di arrangiarsi con quello che c\u2019era. <\/p>\n\n\n\n<p>Simile a Tria e Triddi, della cucina siciliana.  <br>Nella Laina per\u00f2 viene usata la farina di grano tenero.  <br>Per 4 persone sono sufficienti 200 grammi di ceci secchi. <\/p>\n\n\n\n<p>La prima cosa da\nfare \u00e8 mettere i ceci a bagno dal giorno prima, poi risciacquarli,\nmetterli in una pentola, ricoprirli abbondantemente di acqua, porre\nsul fuoco e quando prende il bollore, abbassare la fiamma e far\nsobbollire per un\u2019ora o finch\u00e9 sono morbidi.<\/p>\n\n\n\n<p>Nel frattempo si lavorano acqua e farina con un pizzico di sale.<br> L\u2019acqua \u00e8 circa la met\u00e0 del peso della farina. Per 4 persone ne occorrono 400 grammi. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/1-768x1024-5.jpg\" alt=\"\" data-id=\"3349\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3349\" class=\"wp-image-3349\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/2-768x1024-4.jpg\" alt=\"\" data-id=\"3354\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2020\/04\/2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3354\" class=\"wp-image-3354\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/3-768x1024-4.jpg\" alt=\"\" data-id=\"3350\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3350\" class=\"wp-image-3350\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/4-768x1024-5.jpg\" alt=\"\" data-id=\"3351\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3351\" class=\"wp-image-3351\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/5-768x1024-5.jpg\" alt=\"\" data-id=\"3352\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3352\" class=\"wp-image-3352\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p>L\u2019impasto deve\nriposare per perdere elasticit\u00e0. Dopo di che va steso, meglio col\nmattarello, per ottenere una sfoglia sottile, circa 1 mm. La sfoglia\ndeve essere ritagliata come tagliatelle corte e un po\u2019 pi\u00f9 larghe:\nla Laina.<\/p>\n\n\n\n<p>Quando i ceci sono\nmorbidi, frullarne una parte.<\/p>\n\n\n\n<p>Far bollire una\npentola d\u2019acqua e salarla,  per cuocerci la Laina.<\/p>\n\n\n\n<p>Il condimento di\nquesto piatto \u00e8: olio extra vergine di oliva, aglio tritato e , a\nchi piace, peperoncino.<\/p>\n\n\n\n<p>In una padella\nlarga, soffriggere brevemente l\u2019aglio tritato nell\u2019olio ( circa\n80 grammi di olio e 2 spicchi d\u2019aglio -sempre per 4 persone), si\nfanno insaporire i ceci interi con un po\u2019 della loro acqua e si\naggiungono quelli frullati. La pasta scolata deve essere mescolata al\nsugo di ceci. Voil\u00e0. Nutriente e appetitoso. Provare per credere.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Semplice, povero, delizioso.Un altro dei piatti geniali dettati dall\u2019arte di arrangiarsi con quello che c\u2019era. Simile a Tria e Triddi, della cucina siciliana. Nella Laina per\u00f2 viene usata la farina di grano tenero. Per 4 persone sono sufficienti 200 grammi di ceci secchi. La prima cosa da fare \u00e8 mettere i ceci a bagno dal&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2065,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52,51],"tags":[],"class_list":["post-2077","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-e-storie","category-primi"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>LAINA E CECI - Gigliocooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gigliocooking.com\/it\/laina-e-ceci-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LAINA E CECI\" \/>\n<meta property=\"og:description\" content=\"Semplice, povero, delizioso.Un altro dei piatti geniali dettati dall\u2019arte di arrangiarsi con quello che c\u2019era. 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