Gluten-free aubergine meatballs on chickpea cream with buffalo burrata from Campania and crunchy aubergine nest
Ingredients for 4 people
La Croccante corn flour for breading Mulino Marello to taste
1 long aubergine
pecorino to taste
mint to taste
1 egg
1 glass of chickpeas
1 quality buffalo burrata
oil for frying, salt, pepper to taste.
Procedure
Soak the chickpeas in cold water the night before.
Once softened, brown some onion and poached garlic in a pan. Add some vegetable broth and cook them.
Peel the aubergine, making sure to obtain long strips of peel. Cut the pulp into cubes and blanch in salted water for 10 minutes. Pour the cubes into a colander and let the water drain.
In a bowl we add pecorino, mint, a little breadcrumbs, the egg and add the aubergine pulp and mix until obtaining a workable dough.
Make meatballs of the same diameter.
Then coat the meatballs in breadcrumbs.
Then blend the chickpeas to obtain a velvety cream.
Cut the aubergine peels into thin threads and then fry them for a few seconds in boiling oil.
Leave them to dry on absorbent paper.
And finally fry the meatballs until they turn golden. Serve the meatballs on the base of chickpea cream and drops of burrata and decorate with the crunchy aubergine nest.
Recipe by Diana Consoli
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