Tag: Black

Black cabbage dumplings – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Black cabbage dumplings - Recipe by Misya

First of all, wash the potatoes well and boil them for about 35 minutes or until they are well cooked (the tines of a fork must be able to go in and out easily).

In the meantime, clean the black cabbage by removing the internal ribs of the leaves, then cut it into pieces.

Rinse it, then blanch it for 5-8 minutes (it should be soft) and drain it.

Once well cooked, drain the potatoes, peel them and mash them immediately with a potato masher, while they are still hot.

Separately, blend the black cabbage after having squeezed it well.

Add cabbage, egg yolk and salt to the potatoes and mix, then add the flour: you should obtain a compact but not too dry dough.

Take a little dough at a time and form long strings about 2 cm thick, then cut them into pieces about 3 cm long.

Pass the gnocchi on the floured tines of a fork to obtain the typical striped appearance.

That’s it: your black cabbage gnocchi are ready.

Boil plenty of water with a little salt in a large pan and, when it boils, add the gnocchi and mix immediately.
In the meantime, melt the butter with the chopped sage in a large non-stick pan: when the gnocchi rise to the surface, drain them with a slotted spoon directly into the sauce, then mix in the cheese.

The black cabbage gnocchi are ready, all you have to do is plate them and serve them, perhaps with some freshly grated pepper.

Black chickpeas, what they are and how to use them – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

Have you ever tried the black chickpeas? They are less common than the more common beige chickpeas and not everyone knows that black chickpeas are also an important source of nutrients and what they are typical of the Mediterranean. In particular, it is possible to find black chickpeas in the territory of Murgia Barese. Once upon a time, when meat was a rare material, legumes were a precious alternative to improve daily nutrition. Today we go back to using these ancient ingredientstasty for the palate and rich in property for health, while in the areas between Puglia and Basilicata the cultivation of black chickpeasresistant and able to adapt to even the most adverse conditions.

Benefits of Black Chickpeas

They are small in size and are lined with a dark skin hence the name: black chickpeas belong to a very ancient variety typical of center and southern Italy. The flavor results more intense and pronouncedideal for many preparations, from soup towarm salad. Bringing legumes to the table regularly is an excellent idea, in fact in general chickpeas, composed of 19% proteins, 17% fibers and 10% water, constitute a source of vitamins (in particular vitamin B, C, E, K) e minerals such as calcium, potassium, magnesium and phosphorus. Compared to the better-known variety, black chickpeas contain high levels of iron. Thanks to the fibers they help you stay fit, stimulate the intestinal well-being and they are a satiating food capable of fighting hunger and energy drops.

History and cultivation of black chickpeas

Santeramo in Colle, Acquaviva delle Fonti and Cassano delle Murge: in the heart of the southern area of ​​the Karst Murgia has lived, since time immemorial, the black chickpea tradition. Chickpeas were already known in ancient Egypt and Rome and were eaten fried. Cultivation abandoned after the war, now we are witnessing a return of interest towards this plant which, due to its small stature, still does not allow the mechanization of the entire harvesting process. For this reason, as in the past, much of the processing remains manual.

Recipes with black chickpeas

They usually recommend each other soaking times rather long: the ideal is to leave the chickpeas in a basin with water the evening before cooking them. For cooking consider a couple of hours: therefore, it is forbidden to be in a hurry. But in which recipes is it best to use black chickpeas? Here are some suggestions.

In soups

During the cold season and in autumn the soup It is a warm comfort food, rich in liquids and low in calories. The black chickpea soup is recommended, to be flavored with a sprig of rosemary fresh and serve with slices of crusty bread.

Hot chickpea soup

Hot black chickpea soup is a poor dish of Apulian cuisine, once widespread in peasant families and to be rediscovered thanks to the presence of simple and healthy Mediterranean ingredients.

Pasta and chickpeas

Have you ever thought about making the classic pasta and chickpeas but using black chickpeas? The even stronger taste of this ancient and precious legume will make your traditional dish even tastier. Try looking among them 10 pasta and chickpea recipes that we propose in this article and replace common chickpeas with this variety.

Black chickpeas, cavatelli and prawns

Alternatively, prepare the black chickpeas with cavatelli and shrimp blended with white wine: a delicious and decidedly tasty first course.

With potatoes in a delicious side dish

A single dish? Try cumin potatoes, cabbage and black chickpeas.

When the good weather returns, the green light is given to easy-to-digest preparations and salads with seasonal vegetables. Black chickpeas lend themselves very well to enriching salads or pasta salads, for a balanced and complete meal.

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