Chicchi, the hottest new vegan app on the street

Since I work here, I’m going to shamelessly post the recipe from http://www.divinacucina.com, since they took the recipe from my boss, Donatella.

This recipe is for Chicchi, without a doubt our most popular appetizer. The menu describes it as “Chicchi di Farro Perlato con Ceci, Tartufo e Bruschettine all’Olio d’Olivia” Which translates to Spelt (an ancient Roman grain) tossed with chick peas, truflles and tomatoes, served with toast drizzled with extra virgin olive oil.

Let me tell you; “It’s delicious.” I say.

Heres what the 3 main ingredients look like before you add them together to heat and plate (the chick pea / spelt combination is made in advance)

After combining and plating, it looks very similar to this:

I lied. It looks exactly like that. I plated it. Nothing “similar” about it.

Now I know you’re all really just wondering what the recipe is. Well, I’m not going to give it to you.

Meh, fine. I’ve gone through this much already. Here you go:

Use fresh herbs and tomatoes in tiny amounts, pinches, as they are only to accent, not overpower the truffles. Truffle oil may be substituted for the black truffles.

10 ounces dried chickpeas
10 ounces farro (spelt)
3 ounces black truffles
Garlic
Basil
Sage
Rosemary
Oregano
Tomato bits
Salt
Pepper
Chili flakes
Parsley

Soak the chickpeas in cold water for 12 hours, changing the water 3 times. (If you use canned chickpeas, rinse them thoroughly!) Cook the chickpeas in the same water for about 1 hour. Cook the farro in lightly salted water until tender. Do not overcook the chickpeas or farro!

Finely chop the garlic, basil, sage, rosemary, chili flakes, and oregano. Lightly sauté the herbs in olive oil, then add the tomato bits. Add the drained chickpeas and farro, drizzling with a bit of broth until cooked. Off the flame, stir in the truffles and serve with slices of fettunta. {This is crap, throw the truffles in when you heat it all up} (Fettunta is Tuscan garlic bread. A thick slice of Tuscan style bread is toasted and then lightly rubbed with a clove of garlic. {Again, crap I say, just toast it till its crispy throughout. No garlic rubbing nonsense, unless you’re rubbing the garlic on yourself, then it’s ok.} The best extra virgin olive oil is poured over the bread. Then it’s seasoned with a little salt.) {Be sure and sprinkle generous amounts of salt on the toasted bread, or it wont taste as good. Stupid recipe writers.}

Remember I told you it was our most popular appetizer? Check out the order tickets tonight:

(***HOT TIP*** Click it to make it readable!! Wowza! Technological wizadry! Like Harry Potter, but not as awesome.)

EVERY SINGLE TABLE ORDERED AT LEAST ONE CHICCHI!! It’s a good thing it’s a snap to make during service.

Don't be shellfish...