Chickpeas, anchovies and ricotta pâté

After a summer of excess drinking and eating, this Italian recipe from Liguria is perfect  for repairing your body without giving up taste!

 

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INGREDIENTS for 4-6 servings

250 gr chickpeas, drained (one can)
250 ricotta cheese
50 gr anchovies past
60 gr mix of sunflower and pumpkin seeds, pine nuts
1/2 lemon zest
dried oregano
extra virgin oil olive, salt and pepper
slices of bread of about 1 cm, toasted

Blend the chickpeas, anchovies, 4 tbs oil, lemon zest and the oregano. Put the mixture in a bowl, add the ricotta cheese, salt and pepper and mix very well.

In a small frying pan toast for few minutes the seeds and pine nuts, then add them to the patè. Complete with extra virgin oil, a few drops of lemon and pepper.

It can be served warm or cold with a glass of chilled white wine.

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