Polpettine di ceci e crema di cime di rapa

flavio_campaniolo

Preparation time

30 minuti

Difficulty

Media

Cooking time

15 minuti

Servings

4

Extra time

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Polpettine vegetariane di ceci accompagnate con una crema di cime di rapa

Ingredients

• Chickpeas (precooked)
  480 g
• Turnip tops
  250 g
• Semi-skimmed milk
  200 ml
• Parmigiano Reggiano DOP
  50 g
• Breadcrumbs
  50 g
• Lemon
  1 u (85 g)
• Eggs
  1 u (60 g)
• Black pepper
  to taste
• Extra virgin olive oil
  to taste
• Fine salt
  to taste
• Dried oregano
  to taste

Procedure

0. For the meatballs: In a bowl, puree the chickpeas using an immersion blender. Once smooth, add the egg, breadcrumbs, cheese, oregano, salt, and pepper. Stir until all the ingredients are combined.

1. Shape the meatballs and coat them in breadcrumbs. Then cook them in a little oil or, if you prefer a less greasy option, in the oven or in an air fryer at 200°C for 10-15 minutes. If you choose the latter option, you can drizzle the surface with oil.

2. For the cream: Wash and clean the turnip tops. Sauté them in a pan with a drizzle of extra virgin olive oil, a pinch of salt, pepper, and a clove of garlic for about 10 minutes. Add the milk and continue cooking for another 10 minutes, covered, over low heat.

3. Remove the garlic and blend until you obtain a thick cream. Use the lemon juice to tone down the bitterness of the turnip greens. Blend again. Arrange the cream on the bottom of the bowl and arrange the meatballs on top.

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Creation date Mar 11, 2024

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