multicolored tagliatelle with fresh sauce
by
5 recipes
Baked chickpeas
ingredients
servings
2
Parsley
1 sprig
Pepper
to taste
Iodized salt
to taste
Yellow corn flour
25 grams
Eggs
1 unit
Precooked chickpeas
160 grams
second courses from Italy
Baked chickpeas
Baked chickpeas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Ready for a moment, tasty and read!
preparation
step 1
Switch on the static oven at 180 ° C.
step 2
If you use canned chickpeas, rinse them well under cold water. Place the chickpeas in the griddle of the chopper and apply it to chop it roughly.
step 3
Add the egg and re-energize the chopper. You will get a very moist compound.
step 4
Transfer the mixture into a bowl, salt and pepper to taste and mix well with a spoon. Add crushed parsley and corn flour and mix everything.
step 5
The dough will be soft and slightly sticky, but workable with your hands: pick up little dough at a time and make it turn between the palms of your hands to form the meatballs.
step 6
If it becomes too sticky, add more flour.
step 7
Place the meatballs on a plate covered with oven paper and bake for 15-20 minutes, turning them half-cooked.
step 8
The meatballs are stored in the fridge for a couple of days.
step 9
If no previously frozen ingredients have been used, they can be stored in the freezer for up to 3 months.
