Chickpea and turmeric, Broccoli serviced and tosela

Turmeric, Chickpeas and broccoli: the dish that I present to you today is full of color and vitamins, In addition to taste. I paired a flavorful hummus with fresh vegetables and spicy Broccoli Stir-Fry cooked turmeric, a delicately flavored cheese such as tosela del Primiero and an anchovy sauce that helps give a little’ of panache and flavor to the collection. If you want to make this vegetarian dish, Obviously it is sufficient to exclude the sauce with anchovies and replace it, For example,, with a little’ capers, chopped, just to keep the touch saline. If, instead, you prefer milder flavors, forget the salinity. And’ imperative to accompany this soup with toasted bread and olive oil quality. As I used the cheese dairy Primiero tosela, in Trentino (You can order it online here), a fresh cheese that tastes like grass and milk and that, normally, you use to accompany grilled polenta: I find that its taste is intriguing and especially raw, because of its non-acidic freshness and clean scent of fresh milk. If you do not find the tosela, You can replace it with the tuma, the junket or primo sale. One more thing: I used dried chickpeas that I soaked the day before, but you can drastically reduce the cooking time by using precooked chickpeas (I'll pretend not to see). You can enjoy this Chickpea and turmeric as a main course, in one portion more abundant, or serve it as an appetizer in a smaller portion. Have a good day!

Ingredients for 4 people:

  • 400 grams of broccoli
  • 300 grams of soaked chickpeas or cooked chickpeas
  • 1 large carrot or 2 small
  • 2 sticks of celery
  • half an onion
  • 3-4 cherry type tomatoes, datterino or Piccadilly
  • a piece of fresh turmeric (or turmeric powder)
  • vegetable broth or bottled water (to taste)
  • a bay leaf
  • salt and pepper
  • 300 grams of tosela of dairy Primiero (or first salt or fresh tuma)
  • 6 anchovies in oil
  • extra virgin olive oil, to taste
  • salt and pepper, to taste
  • a small piece of chili pepper
  • a clove of garlic
  • 50 ml whole milk

Clean the onion, carrots, the cherry tomatoes and celery, then chop them minutely. Sauté the vegetables in a pan with a drizzle of extra virgin olive oil until they become translucent. Add the chickpeas, Brown for a few minutes, then cover with plenty of vegetable broth. Add the bay leaf and turmeric sliced, Cook covered for about an hour and a half or until the chickpeas are not soft. If you want to drastically shorten the cooking times, You can use cooked chickpeas, following the same procedure and putting little vegetable broth, see that cooking will only simmer the soup.

Once the chick pea soup is cooked, adjust salt and pepper, remove the bay leaf and blend with hand blender until creamy smooth and homogeneous. Set aside.

Clean the broccoli eliminating external parts and divide them into florets. Parboil in salted water and reviewing in a pan with extra virgin olive oil, garlic and chilli. Set aside

Dissolve the anchovy fillets with a drizzle of extra virgin olive oil in a frying pan, then add the milk and cook until the custard is slightly thickened cream.

Dice the tosela or fresh cheese you have chosen.

Composition of the dish: serve the Chickpea and turmeric toasty, garnishing it with broccoli serviced, the diced tosela and supplementing with a little’ anchovy cream and black pepper to reel. Bon appétit!

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1 comment

Franca February 22, 2017 at 18:09

What a show of color, a very intriguing.

Reply

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