Gluten -free meatballs, eggplant on chickpea velvety with buffalo buddy bell and crunchy eggplant nest
Ingredients for 4 people
Corn flour the crunchy for Molino Marello Q.B.
1 long aubergine
pecorino to taste
mint to taste
1 glass of chickpeas
1 quality buffalo burrata
oil for frying, salt, pepper to taste
Soak the chickpeas in cold water the night before.
Once softened, brown in a pot of a little onion and a poached garlic. Add some vegetable broth and cook them.
Peel the aubergine, paying attention to obtaining long peel strips. Cut the pulp into cubes and blanch in salted water for 10 minutes. Pour the cubes into a colander and let the water lose.
In a Bowl we add pecorino, the mint, a little breadcrumbs, the egg and add the aubergine pulp and mix until a workable dough is obtained.
Make meatballs of the same diameter.
Then pass the meatballs in the breadcrumbs.
Then blend the chickpeas in order to obtain a velvety cream.
Cut the aubergine peels 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 background of chickpeas and drips of burrata and decorate with the crunchy eggplant nest.
Diana Consoli recipe
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