Chips with crispy chickpea flour with rosemary
first courses from Italy - Lombardia
translated by Italian with
The traditional and delicious Tyrolean dumplings, in a vegan version and integral. Even more good than those we are used to taste! A recipe very easy and very fast, as also prepare the last minute. You will make a great impression!
First to boil the pot with salted the water in which you will cook the spätzle. Then mix in a bowl the sifted whole wheat flour, chickpea flour and salt.
Pour in the water, stirring with a wire whisk. The mixture should be no lumps, quite thick and sticky (like for traditional spätzle).
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When the water boils, place lapposito tool (mine is the Tupperware, I find it very comfortable) over the pan, pour half of the mix and bring him down through the holes with the spatula provided.
As soon as the spaetzle rise to the surface, remove them with a slotted spoon and place them directly on the plates. Toss (quickly, otherwise appicciano!) As you like: with pesto, with the meat sauce, with vegetables
Or, like me, with a sauce of tomato and green olives. They are also great with just a little oil Ages. Light and tasty.