Ingredients FOR MEATBALLS
- 200 g cicerchie
- 200 g breadcrumbs
- 50 g Parmigiano Reggiano Dop
- 10 g datterini tomatoes
- 3 eggs
- 2 egg yolks
- 1 onion
- 1 clove of garlic
- 1 carrot
- 1 stalk of celery
- bread crumbs
- chili pepper
- dried mushrooms
- chopped parsley
- vegetable broth
- laurel
- rosemary
- sage
- extra virgin olive oil
- salt
- pepper
Ingredients FOR RADISH SAUCE
- 200 g natural yogurt
- 200 g extra virgin olive oil
- 100 g red currants
- 16 radishes
- salt
- pepper
FOR MEATBALLS
Put soak the cicerchie for 24 hours in water and salt. Rinse and drain them.
Fry in a saucepan the clove of garlic with the peel, a piece of red pepper and the chopped onion for 2 minutes. Add carrot and celery, peeled and cut into small pieces, then a bunch with the aromatic herbs and finally the cicerchie. Leave them to flavor for 2 minutes, then sprinkle with the vegetable broth, just enough to cover them flush.
Add 10 pieces of dried mushrooms, the tomatoes cut into 4 and cook for about 1 hour and 30 minutes, skimming every now and then. Salt only in the last 10 minutes.
Drain the cicerchie and blend them together with the breadcrumbs. Collect the mixture in a bowl and let it cool.
Add then the egg yolks, grated Parmesan, 1-2 tablespoons of oil, a sprig of chopped parsley, salt and pepper. Mix everything and let the mixture rest in the refrigerator for about 1 hour.
Form the meatballs, pass them in the beaten eggs, then in the breadcrumbs, then brown them in a pan in a veil of hot oil.
FOR THE RADISH SAUCE
Wash and dry the radishes, peel them and add the peels to the yogurt. Blend everything together with the shelled currants, then emulsify with the oil. Salt and pepper. Serve the cicerchie meatballs with the radish sauce.
