Tag: Chickpea

Pumpkin and chickpea meatballs with tomato – Gordon Ramsay’s version

The pumpkin and chickpea meatballs with tomato they are a tasty, healthy and genuine second course, light and very simple to prepare.

A very interesting recipe that you will certainly like for its simplicity. A satiating dish but low in calories and with all the vitamins of pumpkin and tomato, combined with the fibers of chickpeas.

In addition, these meatballs are also one easy and appetizing vegan recipe, for all those who follow a diet without animal derivatives.

The pumpkin and chickpea meatballs with tomato They are cooked first in the oven, then separately, a simple tomato and basil sauce is prepared and eaten together.

Since they can stay a little dry, a nice tomato sauce will make them very appetizing and more appetizing.

The pumpkin and chickpea meatballs with tomato they are a real discovery, a healthy alternative to classic meatballs. You can unleash your imagination and enrich them with cheese and spices according to your tastes.

Let's see the recipe immediately.

For this recipe you need a mixer:

Pumpkin and chickpea meatballs with tomato

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Microwave Farinata with Chickpea and Amaranth Flour with Peppers and Shallots – Gordon Ramsay’s version

Farinata with chickpea flour and amaranth without eggs, all in microwave (combined), quick dinner, but also an appetizing snack or aperitif without stove. I enriched it with some spice, peppers And shallot cooked quickly and without oil in the microwave.

# Family💚how many combinations can you come up with this wonderful base? I have emptied the bags of leftover flours and this recipe is one of the many ways to do it.

You know how much I like to use the microwave for as many preparations as possible and the vegetables I am one of them! With little water, without added fat, you can modulate the cooking according to how you like crispy peppers and shallots; if you don't have a suitable container with lid, you can use a glass bowl to cover with film suitable for the microwave (not the classic cling film) and pierce it slightly.

I point out the variant with red rice flour!

In addition to the flours that you can vary, paying attention to the amount of water that could change compared to what I indicate, you can also add or replace the spices, or add del parsley or other herbs in the dough.

Gluten-free noodles with chickpea flour – Gordon Ramsay’s version

I don't often make homemade pasta, but this time I wanted to try my hand at a gluten-free recipe: my tagliatelle with chickpea flour.

Making chickpea flour noodles is really quicker than you think. I knead them by hand and roll them out with a rolling pin (actually I get help from my husband) because I'm lazy and don't always want to climb to the top of the kitchen in search of the pasta machine. With a pinch of strength and patience the result will be equally excellent and if they are not precise in the cut … you can always tell that it is maltagliati! If you encounter any problems in the consistency of the pasta, I recommend that you replace half of the chickpea flour with a specific gluten-free flour for homemade pasta.

And if you are in a hurry, here you will find excellent dry pasta made with chickpea flour.

For these tagliatelle with chickpea flour I chose a tasty sauce based on salmon and lemon thyme, which you can use in the fresh version, with the raw fish steak, which "from pantry“, With canned salmon. In both cases the result will be surprising because the taste of chickpea flour goes perfectly with salmon and the fresh and citrusy note of lemon thyme will be the proverbial "extra touch".

ingredients for 4 people

WHAT

for pasta

200 g of chickpea flour (plus more for dusting)
2 eggs
2 tablespoons of extra virgin olive oil
water to taste
Salt and Pepper To Taste

for the seasoning

100 g of salmon (cooked natural or raw)
a few sprigs of lemon thyme
2 tablespoons of extra virgin olive oil
black peppercorns to taste

LIKE

First I took care of the dough, bringing the sifted flour together into a large one boule. In the center I broke the eggs, I added the oil and a pinch of salt, then I started to knead with a fork, finally I turned the dough on the lightly floured work surface and I kneaded with my hands until you get a small ball compact and smooth.

If the mixture is too crumbled you can add a little water, if it is sticky you can add more flour, always a little at a time.

I wrapped my chickpea flour pasta in plastic wrap and let it rest for about 30 minutes. At this point I spread it out, again on the floured surface, with the help of a rolling pin, to a thickness of about 2/3 mm. With a sharp knife I cut my gluten free tagliatelle, floured them a little more and let them rest for 15 minutes covered with a cloth.

In the meantime, I brought a pot of water to a boil, salted it and dipped my tagliatelle, cooking them for 6/8 minutes (taste to be sure, a lot depends on the thickness of the pasta). I drained, keeping half a cup of cooking water. I heated the oil and garlic in a non-stick pan, crumbled the cooked salmon, seasoned with a little salt, a generous sprinkling of pepper and added the dill.

If you have opted for fresh salmon, I recommend that you cook it before boiling the pasta, so as to be ready with the sauce as soon as the pasta is drained.

Finally I added my chickpea flour noodles and a few tablespoons of its cooking water, I mixed gently, to amalgamate the flavors, and I served with a drizzle of raw oil.

Click.

THE MORE TOUCH OF THIS RECIPE …

It is the touch of silver. I served on the table setting with the silver plate cutlery by Bertino Argenti, Cardinale model. To bring the elegance of this precious metal to the everyday table. I leave you the link below to take a look and the 15% discount code on your purchases. Just type LENNESIMOBLOG 15 at the time of payment in the appropriate box on www.bertinoargenti.com*

Chef Gordon Ramsay Recipes