multicolored tagliatelle with fresh sauce
second courses from Italy
Meatballs with chickpeas and Roman broccoli
Meatballs with chickpeas and Roman broccoli
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
a simple, fast and healthy recipe: allesterno crunchy and soft inside, a good compromise to eat the whole family is the vegetables that legumes.
preparation
step 1
After leaving the chickpeas to soak for 20 hours, rinse and boil for about an hour, until they soften.
step 2
Once the chickpeas are ready, blend and transfer a large bowl, add the previously boiled Roman broccoli, then add the egg and therefore also the ricotta and segolare of salt.
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step 3
Mix the dough with your hands to mix all the ingredients, form into balls then we're going to go over the whole wheat flour.
step 4
Heat abundant seed oil in a large pan, once the oil is hot, add the meatballs a few at a time in such a way as not to reduce too much the oil temperature.
step 5
As soon as the meatballs will take on a golden color, remove from the pan and place them on paper towels. Serve while still hot (but also cold are delicious)