| Un dei blog che leggo regolarmente è Kiss the Cook di Anna Benedetti. Inevitabilmente, le ricette più semplici sono le più saporite, perché celebrano ed accentuano gli ingredienti. Le ricette di Anna hanno un carattere particolare, poiché lei è nata non nel Sud ma nelle Dolomiti, zona Cortina d’Ampezzo. Ammetto la mia parzialità verso le Dolomiti! Per me, il viaggio da Verona ad Innsbruck attraverso il Passo del Brennero è un dei viaggi più belli del mondo! Ho avuto la fortuna di visitare Bolzano due volte. (La foto al fondo fu scattata da me a San Genesio nell’estate del 2006.) Nelle parole di Anna, “Il mio blog nasce per una genuina passione per le tradizioni, il buon cibo, con ricette facili, per tutti.” Vi presento questa ricetta invitantissima. | One of the blogs that I read regularly is Kiss the Cook by Anna Benedetti. Inevitably, the simplest recipes are the tastiest ones, because they celebrate and accentuate the ingredients. Anna’s recipes have a particular character, for she was born not in the South but in the Dolomites, in the Cortina d’Ampezzo area. I admit my partiality towards the Dolomites! For me, the trip from Verona to Innsbruck via the Brenner Pass is one of the most beautiful trips in the world! I have had the fortune to visit Bolzano twice. (The photo at the bottom was taken by me in San Genesio in the summer of 2006.) In Anna’s words, “My blog was born out of a genuine passion for the traditions, for good food, with simple recipes for everyone.” I present to you this very inviting recipe. |
SAVORY CHICKPEA FRITTERS
a recipe by Anna Benedetti,
author of the blog Kiss the Cook
(cliccate qua per la versione originale in italiano)
Chickpeas can be used in many ways: in soups, with pasta, as a side dish, as a flour ... or, to make savory fritters. They are easy to make and very delicious.
Chickpeas can be used in many ways: in soups, with pasta, as a side dish, as a flour ... or, to make savory fritters. They are easy to make and very delicious.
Ingredients for c. 12 fritters
200 gr canned chickpeas (80 gr for dry chickpeas)
1 tsp rosemary
1 egg
2-3 TB water
2 TB oil
2 TB flour
salt
1 tsp baking powder
oil for frying
Preparation
If you’re using dry chickpeas, soak them for 12-14 hours, then boil them for 25 minutes in a pressure cooker or for 2 hours in a regular pan.
Put aside 2 TB of the chickpeas. Purée the rest in a blender or a vegetable mill until creamy. In a bowl, combine the chickpea purée, whole chickpeas that you’d put aside, and the rest of the ingredients. Mix well. Refrigerate for about an hour. (If it’s more convenient you can prepare it a day ahead.)
In a skillet, pour a “finger” of oil (about a centimeter). Heat the oil. Place spoonfulls of the mixture in the pan, and cook the fritters, flattening them lightly with the back of the spoon. Brown on medium heat, 2-3 minutes per side.
Dry on paper towels [or brown paper — L.C.], lightly salt, and they are ready to eat!
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| Vista delle Dolomiti da San Genesio Atesino, vicino a Bolzano (foto di L. C., 30 luglio 2006) View of the Dolomites from San Genesio Atesino, near Bolzano (photo by L.C., July 30, 2006) |
buonissime!!!
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