Chickpea burgers with Grana Padano and “popcorn”
| Difficoltà
Medium
|
Preparazione  120 min
|
Servings for
4 people
|
Chef Danilo Angé
Ingredients
450 g soaked chickpeas (overnight)
40 g grated Grana Padano, over 16 months
4 hamburger buns (80g each)
40 g Grana Padano cheese rind, over 16 months
80 g spring leaf salad
20 g of extra virgin olive oil
Salt & pepper
Preparation
Cover the soaked chickpeas with cold water and simmer for 1 1/2 hours then drain.
Blend half of them then mix in the rest of the beans, Grana Padano, salt and pepper.
Spread on a baking sheet to cool.
Scrape and brush the Grana Padano cheese rinds, cut them into small cubes then microwave them for 1 minute so that they will double in volume (like popcorn).
With the help of a pastry ring of the diameter of the buns, cut out the hamburgers from the chickpea mixture and fry them with a little oil until golden.
Cut the buns in half, toast them under the grill and serve with the chickpea burger, spring leaf salad and cheese “popcorn”.
Related recipes
|
Difficulty |
Preparation |
Servings for |
Sausage and mushroom ragù with Grana Padano polenta
|
Difficulty |
Preparation |
Servings for |
Green Beans, Speck, Hazelnut and Grana Padano Riserva Plum Cake
|
Difficulty |
Preparation |
Servings for |
Rice Balls with Pumpkin and Grana Padano
|
Difficulty |
Preparation |
Servings for |
Savoury Tart with Mushrooms, Chestnuts, Pumpkin and Grana Padano Riserva
←
→
