Potato and Chickpea Quenelle Recipe
The cold seems to have started, it’s time to return to soups or hot dishes and a little more fat…Even though this dish doesn’t have much fat, it fully qualifies as an autumn dish.
The chickpeas have been put away, the potatoes always peek out of the basket, the lentils always linger in the pantry … And today I can cook the chickpeas with one more excuse by tradition!
A rustic dish I have been making for a long time, and as they say in modern parlance, I deconstructed it, or rather… Now I have given it a structure, because as a soup, the consistency was different and unified
I tried to create a dish different from my usual recipe
In the garden, fresh vegetables are starting to dwindle, so we need to fish in the winter pantry, in legumes and potatoes… My different varieties of cabbages aren’t ready yet… And today I don’t feel like going down to the valley to shop, not that it’s far, but I’d rather spend the time on a nice, restorative walk.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Cooking time for each food: lentils, cooked without soaking for about an hour
Chickpeas previously soaked the night before with a pinch of baking soda, and cooked for about two hours.
Boiled potatoes with skin about forty minutes of cooking.
- 9 oz potatoes (boiled with skin)
- 14 oz cooked chickpeas, boiled
- 9 oz cooked lentils
- 2 oz smoked ricotta
- 2 oz sauté mix (I make it myself and freeze it to always have available.)
- 1 egg
- 3.5 oz salami (Piedmontese cooked)
- to taste salt
- to taste black pepper
- to taste chili powder
Tools
Blender, oven dish, various bowls… And all the pots and pans that I inevitably dirty to cook the various ingredients… And, I chose not to have a dishwasher…
Steps
It might seem complicated, but it’s actually a very simple and rustic dish
After preparing all the ingredients, combine in a bowl, half the boiled chickpeas and the potatoes mashed with a fork and reduced to a coarse purée
Add the ricotta and egg, salt and chili powder, and mix well
In a pot, brown the sauté mix and add the lentils and chickpeas, let them absorb the flavors well…
And blend into a smooth purée
Toast the cooked salami, cut into cubes
Transfer to the baking dish, first the chickpea and lentil cream, then form quenelles with the help of two spoons
Finish with the cooked salami and I also added some roasted chestnuts; bake at 392°F and let brown on the surface
The cooked salami will become even more crispy, a crust will form on the surface of the quenelles and…
The dish is ready to be served with a good glass of wine!
It keeps well until the next day in the refrigerator, I don’t recommend storing it in the freezer.
