Lifestyle & Parenting

Cook like Campagnolo

December 9, 2013

Campagnolo on Main St. is turning 5 years old today! And if you pop in with a friend or two, you could be handed a complimentary Crispy Ceci! And if you don’t, here is the recipe:

Crispy Ceci Recipe (feeds 6):

1c dried chickpeas, soaked overnight in water

2c baby arugula

1c baby spinach

c fresh mint, torn into small pieces

2 scallions, sliced thin on a bias

c Italian parsley, leaves sliced thin

1tsp chili flakes 1 lemon, zested and juiced

2tbsp extra virgin olive oil Salt

6c canola oil

Directions: Take the soaked chickpeas and cook them in fresh water until very tender. Season with salt at the end of the cooking process. The cooking time (45 to 60 minutes) will vary according to the age of the chickpeas. Once cooked, they can be kept in the fridge for up to two days.

In a pot that can hold at least 12c (the more the better) bring the canola oil to a temperature of 375F. Drain the chickpeas, dry them on paper towels and then slowly pour them into the hot oil. While they are cooking, add to a large bowl the arugula, spinach, scallion, mint and parsley. After about four minutes of frying, remove the chickpeas and drain well. While they are still very hot, add them to the bowl of greens. Season everything with salt, chilies, lemon zest, juice and, finally, the extra virgin olive oil. Toss very well and check for seasoning. Add more of anything you like, divide among six warm bowls and serve.

Campagnolo Restaurant – 1020 Main St.


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