Black chichpeas cream, stracciatella and confit tomatoes
Crema-di-ceci-neri-stracciatella-e-pomodorini-confit
Black chichpeas cream, stracciatella and confit tomatoes
INGREDIENTS for 2 people
- 160 gr black chickpeas
- 100 gr fresh stracciatella
- 10 confit tomatoes
- 1 carrot, 1 onion and 1 celery stick
- boy leaves
- orange peel
- salt, pepper and oil
METHOD
Leave the chickpeas soaking overnight. The following day put them into a saucepan and cover them with plenty of water. Let them boil, foam and lower the heat adding the roughly cut vegetables, the bay leaves and a little oil. Once the cooking is finished (about 2 and a half hours), take some chickpeas and blend them.
HOW TO SERVE IT
Add the chickpea cream being at roam temperature in a soup plate, laying down the stracciatella and the confit tomatoes.
RECOMMENDATION
Leave the chickpeas soaking overnight with a little bicarbonate. The water volume should be four times bisser than the chickpeas volume.
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- Crema-di-ceci-neri-stracciatella-e-pomodorini-confit-3
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- Crema-di-ceci-neri-stracciatella-e-pomodorini-confit-2
Correlati
24/06/2020