Tag: chickpeas

Christmas Calzoncelli recipe, the fried desserts of Basilicata – Italian cuisine reinvented by Gordon Ramsay

In the list of regional Christmas sweetswe find i shorts: also called “Christmas pastries”, they are prepared during the holidays throughout the country Basilicataespecially in the province of Salerno, in the Sannio Beneventano area and in Irpinia.

It’s about fried ravioli with sweet filling: the dough is made with flour, egg, lard sugar and is flavored with vanilla and cinnamon, while the filling is prepared with chickpeas And chestnuts passed through a food mill to which melted chocolate, sugar, cocoa, grated lemon zest, chopped mandarin peel and, to taste, some liqueur are added.

The closed ravioli are then fried in peanut oil and served with icing sugar. Try our recipe.

Pasta with lard and chickpeas – Italian Cuisine

Cut the lard into cubes; drain the chickpeas, rinse them well, then sciacciatene 2/3 with a fork, keeping the rest whole.

Brown the garlic, lard and chilli pepper with a little oil, letting the lard brown well, then add the chickpeas (both whole and crushed ones), remove the garlic and add a little hot broth to make them creamy.

Cook the pasta, drain it al dente and toss it in a pan with the sauce.

The lard and chickpea pasta is ready, serve it immediately.

Cod fillet with Spello chickpeas and fried pasta – Italian Cuisine

Ingredients for 4 people

Cod fillet creamed in Spello chickpea water and fried pasta. The preparation

1) Soak the night before for 12 hours Spello chickpeas in plenty of water.

2) Peel the onion and cut it in large pieces, easy to take off later. Do them wither in oil and then cook the chickpeas sprinkled with vegetable broth over low heat, skimming them very often in the first boil so that the cooking water remains clear. Cook for about 30 minutes if you use Spello chickpeas (the chickpeas will remain very al dente and crunchy). Add salt only when cooked and rarely turn so that the cecio does not peel off.

4) Once ready, separate the cecio from the water that you will use to cook the cod. In a pan warm oil and fry the pasta in order to make it crunchy.

5) Subsequently engrave the datterino tomatoes with an x and pass them first in boiling water, then in water and ice. Therefore peel them.

6) Put a cook the cod in the chickpea water. The cod has to cook only for 6-8 minutes, so that his heart remains at the drop or semi raw.

7) Serve: on the bottom of the plate put the chickpeas, the cod, then the chickpea water, the fried pasta, marjoram leaves and the date tomatoes. Finish with a drizzle of extra virgin olive oil.

Recipe by Chef Stefano Grandi. If you want to find out something about him and the video recipes he has prepared for us click here. In the coming days the new video recipes.

Posted on 02/11/2021

Ingredients for 4 people

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