Cupid with chickpeas and mussels
Chef Arianna Consiglio
Difficulty
Medium level
Course
Appetizer
Recommended serving
2-3 Cupid units per person
Ingredients
BluRhapsody® Cupid
Chickpeas
Celery
Carrot
Onion
Mussels
Seed oil
Parsley
EVO oil
Salt and pepper
Preparation
1.
Soak your chickpeas overnight, then drain and rinse well. In a pan, brown celery, carrot and onion, then add the chickpeas and cover with water. Just be sure to set aside a handful of chickpeas, which you will need for the finishing touch. Cook for about two hours, then blend and add salt to taste. Open the mussels in a pot with the lid on, filter the water and add it to the chickpea cream.
2.
Thoroughly dry the chickpeas that you have previously set aside and fry them in very hot seed oil. Cook your pasta in boiling salted water for 13 minutes, then drain all cooking water from the shapes (place them upside down on a clean tea towel).
3.
Leave the pasta to cool and compose your dish using the chickpea cream as the filling, add a mussel, a fried chickpea and garnish with a leaf of fresh parsley.
For best results, we recommend starting with dried chickpeas, but if you really do not have time, try replacing them with cooked ones. In that case, thoroughly dry your chickpeas before frying them.