Le ceciette, fantastiche polpette di ceci! Dopo aver fatto la pasta con i ceci neri il giorno prima, allora per non proporre “la solita minestra” allora nascono le ceciette per un secondo piatto pieno di proteine vegetali!
Ingredienti per le ceciette:
250 g ceci neri già cotti con un po’ di acqua di cottura
1 zucchina media
1/4 di cipolla rossa
sale
farina di mais fioretto qb
olio extravergine d’oliva
Ingredienti per salsa al peperone rosso:
1 peperone rosso
1/4 di cipolla rossa
sale
Procedimento:
Frullare i ceci, con un po’ di loro acqua di cottura, insieme alla cipolla e alla zucchina. Regolare di sale. Inumidirsi le mani e formare delle polpettine e passarle nella farina di mais. Adagiare tutte le polpettine su un foglio di carta forno e spruzzarle di olio. Infornarle in forno ventilato a 180° per 20 minuti.
Per la salsa di peperone, pulire il peperone e tagliarlo in quattro togliendo i semi. Far cuocere peperone e cipolla in un pentolino con un filo d’acqua e un pizzico di sale. Far cuocere lentamente con coperchio, in modo che cuoceranno quasi a vapore. Passata circa mezz’ora aprire il pentolino, spellare i peperone (sarà un’operazione molto semplice perchè i peperoni saranno ben cotti). Frullare il peperone con cipolla e il liquido rimasto dalla cottura. Regolare di sale e servire tiepida o fredda.
Ottime pure per un pranzo d’asporto!
Questa ricetta partecipa al Contest: A gusto di bimbo.
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