A poor dish of Italian cuisine, especially from the center-south of Italy, but very rich and nutritious, thanks to the proteins present in legumes and the carbohydrates of the pasta (for this it can be prepared as a single dish!).
Of very ancient origins, it was even mentioned by the poet Horace in his Satires (written between 41 and 30 b.C.).
Like all traditional dishes, each region has its own recipe. In Basilicata it is known as "brigante plate" because it was very popular with the Lucanian brigands of the 19th century. In Campania and Cilento it is prepared with a type of pasta called "lagàne". In Rome it is prepared with the addition of anchovies that give flavor. In Puglia it is recognized as a traditional Apulian agri-food product and is the oldest first dish and symbol of the Salento cuisine.
We love it, especially on cold and wet evenings in the winter season and we like to prepare it as simply as possible. To make it more tasty and rich, just add some grated parmesan cheese and a nice drizzle of olive oil and we will have a unique dish simple but also nutritious and healthy!
How do you prepare it? Do you have any variations or curiosities to tell us? Write it in the comments!
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