Gluten-free, aubergine meatballs on velvety of chickpeas with burrata of buffalo bell and crispy eggplant nest
Ingredients for 4 people
Mais flour The crunchy for Mill Mill q.B.
1 long aubergine
1 glass of chickpea
1 quality buffalo burrata
oil for frying, salt, pepper q.b.
Enter the chickpeas in cold water the night before.
Once softened, browned in a pot a little onion and a garlic in a shirt. Add the vegetable broth and take them to cooking.
Peel the eggplant to be careful to get long peel strips. Cut the pulp into cubes and boil in salted water for 10 minutes. Pour the cubes into a colander and let water lose.
In a bowl we add pecorino, mint, a bit of breadcrumbs, the egg and add the aubergine pulp and mix up to get a workable mixture.
Meatballs of the same diameter.
Pass the meatballs then in the breadcrumbs.
Then blend the chickpeas so as to get a velvety cream.
Cut the aubergine skins into thin wires and then fry them for a few seconds in boiling oil.
Put them to dry on absorbent paper.
And finally fry the meatballs until you get a golden color. Serve the meatballs on the velvety bottom of chickpeas and burrata drops and decorate with the crispy eggplant nest.
Diana Consoli recipe
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