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Polpette di Ceci – Chickpea Balls

Polpette di Ceci – Chickpea Balls

 



Ingredients for 30 balls
– 250gr dried chickpeas
– 60g shallot
– 60g mustard with seads
– 2 sprigs of rosemary
– 2 sprigs of time
– 1 whole egg
– 60g extra virgin olive oil
– 130g di scamorza or provola cheese
– salt and pepper to taste

For frying
– 1 egg
– 15gr whole milk
– breadcrumbs
– salt
– peanut oil

Procedure
1 Soak the chickpeas in cold water for 12 hours
2 Drain and rinse the chickpeas then pour into a large pan and cover with cold water.
3 Cook for 90 minutes on a medium heat.
4 Drain the chickpeas as soon as they are cooked.
5 Place in a bowl and season with a drizzle of olive oil, salt and pepper and allow to cool.
6 Peal and chop the shallot
7 Cut the cheese into cubes (and place on one side)
8 Pour the chickpeas into a mixer, add the shallot, mustard, egg (lightly beaten), time, rosemary (removing the leaves from the stems) and whisk until you have a smooth paste – be sure to adjust the salt if necessary.
9 Wet your hand regularly so as to make the ball rolling a smooth process.
10 Using roughly 20 gr for each ball, insert a piece of cheese in the middle and arrange the dough around it to form a ball.
11 Place the balls on grease proof paper as you go.
12 Meanwhile prepare a bowl with the beaten egg and milk and a second with the breadcrumbs
13 Heat the seed oil (180°)
14 Dip the balls in the egg and then roll in the breadcrumbs
15 Finally fry the balls in the heated oil for roughly 3 minutes – or until perfectly golden

And Buon Appetito!

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