Saffron chickpea mousse

This mousse is excellent served as an aperitif.
I suggest you taste it on slices of toasted sesame bread, adding two for each slice of bread marinated anchovies of Terracina and 3 whole chickpeas, or as an accompaniment to a good fillet of cod.
The important thing to have fun in the kitchen is to give free rein to creativity, so try to create different combinations and always try before serving !!!
Nicoletta Lanci

INGREDIENTI

100 GR. DI CECI DRIERS OF VENTOTENE
CECE COOKING WATER
30 GR. FRESH CREAM
0,10 GR. OF STIMMI OF SAFFRON PONTINO
Q.B. OIL E.V.O.
2 SLICE OF GARLIC
2 BRANCHES OF FRESH ROSEMARINO
Q.B. SALT
2 MARINE FLOURS OF TERRACINA PER OGNI CROSTINO

zafferano stimmi_brodo ceci setaccio_zaf Mousse_ceci_zafferano alici_marinate

INFORMAZIONI

  • 4 persone
  • difficoltà facile
  • pronta in 45 minuti

PREPARATION

Wash the chickpeas to eliminate any impurities, soak in water at room temperature for at least 12 hours, checking that it always exceeds the chickpeas, on average 600 gr. of water for 100 gr. of chickpeas.
After 12 hours drain and rinse the chickpeas with running water.
Slow cooking over a low heat in a clay pot is the best solution to guarantee its flavor and consistency, keeping them intact.
If you do not have a terracotta casserole, proceed in the same way with a steel saucepan, add the chickpeas in it, cover with plenty of cold water, add 1 clove of garlic in a shirt and a sprig of rosemary, bring on the fire and cook lowering the heat to a minimum from the moment of boiling for about 2 hours. Do not add salt
Drain the chickpeas keeping the cooking water.
In a saucepan brown the oil over a medium heat with a clove of garlic in a shirt and a sprig of rosemary, remove the same and add the chickpeas, add salt, add two tablespoons of water to cook the chickpeas, in another saucepan heat two tablespoons of cooking water and dissolve the saffron stigmas, add to the chickpeas, cook for 1 minute and switch off.
Allow the chickpeas to cool for 5 minutes, pour into the blender, blend by adding a drizzle of oil and the cold cream, until a thick and full-bodied cream is obtained.
Pass the cream obtained through a sieve with the help of a spatula, taste and correct with salt if necessary.

Wine pairing – WHITE CAPROLACE
CHARDONNAY

In the rich and sunny Agro of the legendary Circe, the Chardonnay, straw-yellow wine rich in flavor and fragrance,caprolace-104x300 It has an intense aroma and a dry, slightly acidulous, velvety and harmonious flavor, enhancing the delicate flavors of fish and shellfish.
Wine particularly recommended for areas of the sea.
Gastronomic coupling: field soups, complex dishes based on fish, shellfish.
Serving temperature: 8-10 ° C.
Storage temperature: in the cellar at 10-14 ° C.
Harvest of the second half of September, fermentation and maturation in steel for four months, followed by refinement in the bottle.

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