(for 4 people)
4 whole wheat Frisellas (typical dry bread from Puglia)
2 potatoes (medium size)
100 gr of boiled chickpeas
50 gr of pecans
extra virgin olive oil
1. Previously prepare each element of the sauce separately and cool them down before assembling: Cut the fennels and bake at 200° C for about 15 minutes. Meanwhile, cut the potatoes into chunks and boil them in lightly salted water for no more than 10 minutes. Finally, pan-fry the chickpeas with olive oil and paprika until they are completely roasted.
2. Lightly moisten the Frisellas with cold water, then break them into small pieces and put them in a bowl with salt and oil. Then add the fennels baked, the boiled potatoes and the chickpeas paprika. Mix well and add more oil or salt if necessary.
3. Finally, add the chopped pecans. Let it stand for about twenty minutes before serving.