Dina's Recipe

Polpette di Ceci - Chickpea Balls

For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home, this month we highlight her 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


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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