martedì 24 aprile 2012

Chickpea balls and ricotta

Nel mio blog esploro la cucina. 
As promised, I translate into English the recipe that has had more views in the month of March 2012: Chickpea balls and ricotta. Always write your comments to the recipes you'd like translated into English, most of the month displayed will be translated by me.
"Come promesso, traduco in inglese la ricetta che ha avuto più visualizzazioni, nel mese di marzo 2012: Polpette di ceci e ricotta. Scrivi sempre i commenti alle ricette che vorresti tradotte in inglese, la più visualizzata del mese sarà da me tradotta.

Chickpeas .... mmmm, that good! Here is another variant of the chickpea balls: now with the ricotta and the sauce.
For this recipe you need to cook dried chickpeas, so you need to soak them before. I put them in a bowl with plenty of cold water at night before going to bed, so the next day they are ready to be cooked. If you have not time you can buy them already cooked :-)

Dried chickpeas, ricotta, extra virgin olive oil, chopped tomatoes, onion, carrot, celery, garlic and salt.
Measure out the ingredients as desired, depending on the needs and personal taste. If you think you need an opinion on the amount, ask me as well.
Before you start.
The process for washing vegetables and prepare chickpeas, before cooking, you find on the page vegetables, legumes and cereals. Chop onion, carrot, celery and garlic. Prepare the food processor.

Put the chickpeas in a large pot with water. Turn on the stove and cook the chickpeas for at least 45 minutes or more, refer to the manufacturer. Once cooked, drain the chickpeas.

Meanwhile you wait for the end of cooking the chickpeas, place in a pan the onion, carrot, celery, garlic and olive oil: light the stove over low heat. Once the onion is soft add the chopped tomatoes and mix. Then cover with a lid and cook for all there maining time of the cooking of chickpeas, adding a little water from time to time,so not to burn the sauce. When 10 minutes at the end of cooking add the salt.

If you have already cooked chickpeas, cook the sauce for at least 15 minutes so the flavors can blend together.

Cooked chickpeas, drain them. Put chickpeas in a food processor and operate it until chickpeas are firmly minced. Then add a bit of oil, salt and reactivate. Added, finally, the ricotta and operate up to the point where visually throughout the mixture is homogeneous and compact to be able to work, or when forming a "ball".Remove the mixture from the mixer, and if necessary adjust the taste of salt. Take a little hands, form into balls: I got them about 20 grams each.

Well, now, put the meatballs into the pan with the sauce and leave them season for a few minutes over low heat. I left for about 5 minutes turning the meatballs gently, as missing the egg, the mixture is very delicate and ...... at the table.

With the same sauce you can season the pasta or rice, then you can add the meatballs. They are delicate, so do not mix with pasta, otherwise it will break.

My English may not be perfect, I beg your pardon. I thank you if you will send me by e-mail reports of any errors or inaccuracies. Thanks for the support.

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