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Preparation Time:
55 min
Difficulty:
Easy
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Ingredients
FOR 4 PEOPLE:
420 g D'Amico Sicilian Chick Peas -
30 g grated Grana Padano cheese -
20 g fresh cream -
1 tablespoon turmeric -
salt to taste -
30 g breadcrumbs -
30 g cream cheese -
½ lemon zest to grate -
black pepper to taste -
120 g D'Amico Sundried Tomato Pesto Creamy Sauce
FOR THE BREADING:
2 eggs
breadcrumbs to taste
00 flour to taste
Instructions
Drain the chickpeas and place them in a blender and blend until pureed.
Add the cream cheese, turmeric, Grana Padano cheese, salt, pepper, and lemon zest.
Mix everything together and remove from the blender. Add the cream and knead with your hands. Leave to rest in the refrigerator for about 30 minutes.
Make portions of about 25 g each and shape them with your fingers into a crescent shape like classic nuggets.
Dip the nuggets in flour, then in beaten eggs, and finally coat them with breadcrumbs.
Fry a few at a time in seed oil at 175°C. As soon as they are golden brown, drain and serve with the sun-dried tomato sauce.
