For our #unpiattoalgiorno appointment today, we will prepare a delicious dish perfect for the season. We start by boiling the potatoes in a pot, while in another we prepare a soffritto with chopped celery, carrots and onion, forming a mirepoix. If desired, we can add a clove of garlic and a sprig of rosemary.
After a few minutes, we add the chickpeas that have been previously soaked for a day, already boiled, and add a few ladles of vegetable broth. Let everything simmer well. In the meantime, the potatoes are cooked, peeled and mashed with a potato masher. We incorporate the flour and knead until we form the classic ball. On a floured surface, we prepare small dumplings slightly larger than a chickpea.
It is now time to compose the dish. In a pasta pan, we put a ladle of chickpeas and one of broth with a portion of dumplings. They could also be boiled in boiling water, but I prefer to cook them directly in the pan so that the starch released binds them well to the bottom. The cooking is short, and with the heat off we add grated cheese; personally, I used Grana 24 months. Then, we plate everything.
For an extra flavor note, we can add truffle-flavored oil. Bon appetit!
Roberto Bono
