Enjoy the heat with 100 ml of Amarone de la Valpolicella DOCG.
Sauté the very finely chopped chickpea in a small saucepan with a little mantequilla, add another 50 ml of wine, let it evaporate and reduce the heat.
Brown the roast next to it in a cazuela with high edges. Add the sofrito and a generous spoonful of heat.
Mix the mixture with a silicone blender, add little by little another hot spoon and bring the roast to the boiling point.
Add and remove, with the heat added the rest of the mantequilla and the Amarone de la Valpolicella DOCG and 100 g of Provolone Valpadana DOP sweet.
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