Ingredients for 2 people

Farm flour The crunchy Mulino Marello to taste

150 g organic chickpea flour

20 g organic potato starch

1 tablespoon extra virgin olive oil

Fine whole salt to taste

Dry rosemary to taste

Approximately 100 ml of water

Procedure

In a bowl mix together the chickpea flour and starch. Season with salt and, if desired, rosemary or other aromatic herbs or spices. Add oil and water until you obtain a mixture that can be worked with your hands. Use some crunchy corn flour to make 4 or 5 balls of dough. Mash them, give them the thin shape of a cutlet, coat them in corn flour and cook a few minutes per side on a non-stick pan with a drizzle of oil. They must become golden. Serve with cooked or raw vegetables.

Curiosity

This recipe allows you to create a second course rich in vegetable proteins.

Awareness is increasing, the search for alternatives to meat, the desire to reduce the consumption of foods of animal origin due to health needs or ethical choices, but we often don't know how to do it. Breaking away from the idea of ​​steak or the classic second course with meat/fish/cold cuts and side dish is not easy.

This recipe allows us to visually and psychologically rediscover our reassuring second course, it allows us to keep a habit intact. We can bring these cutlets to the table with a nice fresh salad, a perfect idea for the summer, but also with some spinach or baked chips.

This is a way to present a plant-based alternative to children and teenagers too, who may be wary of pouring a plate of natural legumes or a chickpea soup. In this way they will find their cutlet in a genuine and nutritious, ethical and sustainable version.

This chickpea cutlet is an idea for making a digestible and at the same time satiating dish. It is rich in fiber and minerals such as potassium, magnesium, iron and calcium.

Try it once a week, it is also suitable for filling a gluten-free sandwich or piadina perhaps made with Mulino Marello pizza and focaccia flour or for unleavened bread. Add some avocado slices and fresh red radicchio, the result is guaranteed!