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Recipes

Recipes

Recipes

This is a lovely recipe created by Enrico Azzimonti, using our black chickpeas.

Delsud Black Chickpea puree with Atlantic prawns marinated in Courvoisier, oil, black Cyprus salt, and pink peppercorns. "The chickpeas were cooked with rosemary (after soaking in water for 12 hours! editor's note), salt from the natural reserve in Trapani, Jamaican black pepper and bitter fruity oil from Torre Pozzella Ostuni. Citrus fragrance during cooking... A smooth, full-bodied taste with fluffy mousse ..."

E.A.

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Farinata (Delsud) with black chickpea flour

200 g black chickpea flour, 600 ml water, 20 g olive oil for the dough, about twice as much to grease the pan. Combine the chickpea flour and water well (adding a little water at a time) to avoid lumps, until you have a very runny mixture. Stand at room temperature for a couple of hours. If foam forms on the surface, remove it with a wooden spoon. Add the oil for the dough and the salt and mix again. Preheat the oven to 220°. Grease one or two preferably non-stick tins (depending on the diameter). The poured mixture shouldn't be more than 5-7 mm thick. Cooking time is approximately 20-30 minutes. Serve hot and, if desired, with a sprinkling of pepper.

SPELT BREAD

A good friend of ours sent us a photo and recipe for spelt bread, made using our DELSUD flour. Here are Elena's doses: 500 g spelt flour, 100 g type-0 flour, 120 g sourdough, 380 g water, approximately 15 g salt, 1 teaspoon of sugar. Kneaded in the evening, leavened all night, cooked at 8 am... photographed at midday, eaten at lunchtime.

 

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Creamed puree made withblack chickpeas flour. It's a very quick and versatile recipe and can be served as a first simple dish. Here our doses for two people: 50g flour, 400ml water, salt and 2 tablespoons of olive oil for dressing. Dissolve flour with salt in cold water directly into the pot, adding a little water at a time. At the end it should be free of lumps and liquid. Place the pan on medium flame / low always stirring. After about 10-12 minutes it will begin to thicken. Let it simmer till the desired consistency. Pour it into two bowls and add to each a tablespoon of oil. We recommend to aromatize with rosemary or thyme, red pepper, truffle shavings, bits of garlic stir-fried ... as you like!