Balls for all tastes!
A vegan, good and tasty version for one of the most
famous dishes of our country's culinary tradition: spaghetti with tomato and
balls.
Great for a good, healthy and light first course and
perfect for getting even the youngest children to eat pulses with gusto!
INGREDIENTS FOR 2:
·
200 g Valle del Crati spaghetti
·
tomato sauce Pomodorossa
·
1 carrot
·
onion
·
oregano
·
EVO oil
·
salt to taste
·
For the chickpea balls
·
200 g chickpea flour
·
water to taste
·
salt to taste
·
garlic powder
·
oregano to taste
·
EVO oil
·
salt to taste
For the chickpea balls
·
200 g chickpea flour
·
water to taste
·
salt to taste
·
garlic powder
· oregano to taste
METHOD:
In a frying pan we pour a drizzle of EVO oil and brown
the finely chopped carrot and onion. Once wilted, add the tomato sauce, salt
and oregano. Cover and leave to cook slowly.
Now we prepare the meatballs.
In a bowl, add salt, garlic and oregano to the
chickpea flour. Add water a little at a time until the mixture is soft but can
be worked with the hands.
Grease our hands with a little oil and form the balls;
roll them in breadcrumbs and bake in a static oven at 200° C until golden
brown. As soon as they are ready, plunge them into the sauce and cook for a few
more minutes.
In the meantime, cook the spaghetti and drain when al
dente.
Mix the spaghetti with the sauce and balls and serve!