Serves 4 people

• 80 gr lard finely cut by knife
• 200 gr boiled chickpeas
• 200 gr fresh fennel
• salt to taste
• balsamic vinegar to taste

Directions

Dress the chickpeas with salt and olive oil, then lay them down on a plate, cover them with sliced fennel (peeled off and washed) with a few drops of balsamic vinegar and then cover them with lard slices. The dish is ready.