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Chickpea pie with stracchino and basil pesto

Chickpea pie with stracchino and basil pesto

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Today's recipe is specific to the Liguria area of ​​Italy, where it is called "farinata di ceci"; it is very tasty, easily digestible but also energetic, the chickpea itself being very full of protein. This recipe is made from chickpea flour, which is obtained by grinding dried chickpea seeds.

Chickpea flour is rich in minerals, Ceci and Farina di Ceci
calcium, f calcium, phosphorus, iron, vegetable proteins, fiber, vitamins from group B, C and E. This flour is indispensable in my kitchen because I use it in several dishes.

  • 200 g faina de naut
  • 600 ml water
  • 2 tablespoons extra virgin olive oil
  • salt
  • 1 rosemary thread
  • 50 g stracchino or another soft and creamy cheese
  • basil pesto

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Chickpea pie with stracchino and basil pesto:

I sifted the flour, I slowly added the water, stirring constantly so as not to form lumps. I added a pinch of salt and oil. I let it rest (between 12 and 24 hours) - I made the composition in the evening and prepared the pie the next day after dinner.

Before preparing the pie, I removed the foam that formed on the surface. I added the finely chopped rosemary and mixed. In a pancake pan greased with a little oil, I put my composition with the polish, forming a coarse pancake. I let it brown on one side then with a silicone paddle and with a pan lid I turned it on the other side and baked it. I added a few teaspoons here and there of the cheese and basil pesto from the fire 2 minutes before taking it off the heat.

It can also be made in the oven and thirsty and in that case very good (I will give you the recipe as soon as possible. It is also very good if we add onions or other vegetables inside.

Culinary bases | chapter no.2 & # 8211 Basil pesto

Choose beautiful, fresh, spotless basil leaves and wipe them with a cloth. Don't wash them!

In a mortar or in a ceramic bowl, crush the garlic cloves together with the salt.

When they have become a paste, start adding the basil leaves, one hand at a time.

After you have finished crushing the basil leaves, add the pine seeds.

Continue with the Parmesan cheese. If you also have pecorino, replace a third of Parmesan cheese in combination, it will taste even better. And in the end

, incorporate the oil into the wire, stirring constantly.

It can be stored in jars for 2-3 days in the refrigerator, it is important to cover it with a thin film of oil. Or, if you make larger quantities, in the freezer, in small plastic knives.

What I ate in isolation at home

COVID -19 created a lot of panic among Romanians, especially in the second week of March 2020, and this panic led to the emptying of supermarkets in a very short time. People were divided into two camps: those who did normal shopping and those who "irradiated" the shelves, that is, took everything that came their way, without thinking about the needs of others. In this article I tell you what I ate in isolation at home.

Few have taken the urge to stay indoors and avoid crowded areas seriously. It has been repeatedly said that isolation at home is one of the best ways to avoid the risk of contact with anyone suffering from COVID-19, which I have taken very seriously and implemented. .

I would also like to mention that I was not forced to isolate myself, I had no symptoms, I did not make contact with any person from the red areas, I just preferred to distance myself socially from everything around me and stay in house as much as possible, just to avoid any risk.

What I ate in isolation at home

After the first week of isolation, I saw that I could survive on the strictly necessary and decent food, that I had a rich imagination, and that I could "improvise" recipes so as not to waste food.

I want to mention that I went into isolation without buying anything in addition to what I had. I always have basic products at home: rice, pasta, potatoes, legumes, milk and dairy products, preserves, spices, fresh fruits and vegetables. In addition, my freezer was already full of various vegetables, meat and cheese. I basically had everything to survive for a few days.

Below I leave you with some table ideas that I had during this week, which I hope will help you, not only now, but always and that will make you aware that you need to be more modest and have more respect for food.


  • Nothing different from what we ate before, namely boiled eggs with cheese, vegetables and rice slices.The second idea, the famous porridge. These were repeated over the days
  • One day I made Shakshuka with beans and ate it as a late #brunch breakfast

Lunch / dinner

  • Chickpea curry with basmati rice
  • Baked peppers with garlic (I found baked peppers in the freezer)
  • "Fake" tortellini soup, meaning I boiled the water, put a cube of knorr, then boiled some tortellini. This can also be done with noodles.
  • Pan-fried tortellini with garlic (the next day I used tortellini left over from the soup and turned them into something else - I just told you above that I started "improvising")
  • "Pizza" Mushrooms & # 8211 ie mushrooms with tomato paste, dried basil and grated cheese in the oven

  • Butterflies with herring fillets in tomato sauce
  • Salad with beans, tuna, green onions, cucumber, tomato and grated carrot (repeated 2 days in a row)
  • Tuna salad, corn, boiled beets, cucumbers, green olives, green onions and parsley (repeated 2 days in a row)
  • Falafel (baked chickpea meatballs) & # 8211 I ate them with garlic yogurt sauce
  • Many times around dinner I wasn't very hungry, so I ate 200 gr. yogurt with a cup of 25 gr. chocolate protein powder. I also put hazelnuts, almonds, coconut flakes and frozen fruits on top.

  • Chili with chicken
  • Peasant potatoes with paprika and pickles
  • Pan-fried mushrooms with zacusca and polenta
  • Rice with Mexican and Parmesan vegetable mix

  • Salad with spinach, corn, green peas, tomatoes and herring fillets
  • Corn salad, green peas, tomatoes, onions and grilled halloumi cheese
  • Buddha bowl (bowl with all): rice with Mexican mix, boiled red lentils, spinach and pickles


  • Mousse with aquafaba and chocolate - aquafaba is the canned liquid from the chickpeas used. I whipped the liquid with the mixer, then I added the melted chocolate to the steam bath, I mixed it, I divided the composition into 4 glasses and I let it harden. The result was an airy, fluffy mousse.
  • Banana muffins - here I used the composition from the fasting Banana Bread and put it in muffin tins
  • Baked apple with walnut and plum magiun

At the snack I mostly ate apples or rice slices with a little peanut butter

The dishes were designed to be:

  • tasty
  • as simple as possible in terms of how to prepare
  • to meet my caloric needs
  • not to be overly caloric considering the fact that I didn't do as much exercise as before

At each meal I tried to have:

  • one source of protein, either of animal or vegetable origin
  • complex carbohydrates that give me satiety
  • fats were also present, taken from meat, oilseeds, milk and dairy products.

If I'm good at analyzing what I ate in this week of self-isolation, my meals are not much different from how we ate before. I am always guided by the same principles explained above. These principles have become a lifestyle, which helps me to be disciplined not only in the plate, but also in the purchase of food, but also in the care not to waste food or reduce it as much as possible.

Simple recipe suggestions from the blog

Towards the end I would like to suggest you some recipes that are worth trying on my blog, for which you do not need a lot of ingredients, moreover, some of them you may already have at home:

Baked chicken stuffed with chickpeas and leurda pesto

What is on the tables of the Romanians - in fact, what do I say, on the tables of the earthlings & # 8211 more than anything else? Chicken, I'm almost convinced, although we rarely get out of the grill or fried chicken template. But how about filling it with chickpeas and spices, browning it in the oven and flavoring it at the end with a leurd pesto? It's the steak that already has the garnish included, perfect for the coming weekend.

You need a not very large chicken, 1.5-1.7 kilograms. Wash it, season with salt and pepper inside, and grease it on the outside with a sauce consisting of 2 tablespoons of mustard, 2 tablespoons of olive oil, salt, pepper, a little dried chili.

Then fill the chicken with boiled chickpeas (canned), half a clove of garlic (washed and cut crosswise), a few sprigs of thyme and half a lemon. Then "seal" the chicken with a few toothpicks and put it in a tray, in the oven or, even better, in a baking bag, which you seal.

Leave it for about an hour on medium to high heat (200 degrees), during which time the chicken will bake, freeze and leave a lot of aromatic juices. Then remove the bag and leave it for another 20-30 minutes on medium heat (170-180 degrees), to brown.

When ready, remove everything from the inside of the chicken: the chickpeas, then clean the baked garlic, as well as the baked lemon kernel. Make a coarse puree of all this, which you serve with the sliced ​​chicken, seasoned with a spicy pesto sauce, made from leurda (according to this model, just replace the basil with leurda).



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