We participated in one of the special events that Eataly and Too Good to Go organized to raise awareness of consumers on the reduction of food waste. Six unique encounters in the kitchen where, together with the teaching chefs, we discovered and created tasty anti-explosive recipes, learning new habits useful to reduce a phenomenon that is worth 67 kg of food per capita per year, equal to 2.6 meals per week thrown away.
Antispreco cuisine has become a real culinary philosophy that transforms every ingredient into a precious resource. Among all the legumes, the chickpeas prove to be the perfect protagonists to create a complete menu that ranges from the first course to the dessert, taking advantage of every part of the legume without leaving anything to chance.
The secret of cooking water: the basis of our menu
Before going into the recipes, it is important to underline the key element of this menu: the chickpea cooking water, also called “aquafaba”. This precious liquid, which often ends up in the exhaust, instead becomes an extraordinary ingredient to create creamy and frothy textures, brilliantly replacing the eggs in many preparations.
When we cook the dry chickpeas, after having soaked them for 24 hours, we obtain not only the perfectly cooked legumes, but also this water rich in proteins and starches that we will use for our sweet final.
The first course: Calamarata with chickpea cream and confit cherry tomatoes
Ingredients for 4 people:
The preparation of the chickpeas and the cream
The first step for this dish is the accurate preparation of the chickpeas. After soaking them for a whole night, we cook them in boiling water until complete cooking, preserving the cooking water that will serve us later for the dessert.
Once cooked, we divide the chickpeas into two parts: one half will be passed to the passverdura or blended with a minipimer to obtain a smooth and velvety cream, while the other half will remain entire to give consistency and character to the dish.
Confit cherry tomatoes: flavor concentrate
The preparation of confit cherry tomatoes takes time but gives intense and concentrated flavors. We carefully wash the cherry tomatoes and dry them carefully. In a bowl we season them with two tablespoons of extra virgin olive oil, crushed garlic, rosemary, salt, pepper and a pinch of brown sugar that will enhance their natural sweetness.
We arrange the cherry tomatoes on a baking tray lined with parchment paper and bake them at 120 ° C for about two hours, or at 150 ° C for 40 minutes. The result will be a concentrate of Mediterranean flavor that will transform our dish into a unique taste experience.
The final assembly
In a pan we heat two tablespoons of oil and gently brown a clove of garlic. We pour the chickpea cream together with the whole chickpeas and let it flavor for ten minutes, seasoning with salt and pepper. In the meantime we cook the pasta in abundant salted water.
The secret for a perfect result is to use some pasta cooking water to soften the chickpea cream, creating the ideal consistency. We drain the cyper al dente, always keeping a glass of cooking water, and transfer it to the pan with the hot cream.
We mix vigorously so that each piece of pasta is surrounded by fragrant cream, adding the cooking water if necessary. We serve immediately, garnishing a finely chopped rosemary, a drizzle of extra virgin olive oil and our precious confit cherry tomatoes.
The second course: Flined with spring onions, peas and thyme
Ingredients for 4 people:
The batter: base of the sheet
The summarized represents the Ligurian tradition that goes perfectly with the anti -prosecutor philosophy. Let’s start by sifting the chickpea flour into a large bowl to avoid the formation of lumps. We slowly add the water, mixing with a whisk until a smooth and homogeneous batter is obtained. We season with salt and pepper and leave to rest in the refrigerator for at least 30 minutes.
The aromatic filling
While the batter rests, we prepare the seasoning that will characterize our sfarinated. We clean the spring onions and slice them thinly, while we prepare the peas, shelling them if fresh or dismiss them if frozen. The fresh thyme must be finely chopped to release all its essential oils.
In a non-stick pan, heat a tablespoon of oil and stew the spring onions over medium-low heat until they make them soft and slightly golden. We add peas and thyme, continuing cooking for another 5-7 minutes. The result must be soft but not too dry.
Cooking
We preheat the oven to 220 ° C and lightly grease a pan of 24-26 cm in diameter. We pour the batter by distributing it evenly and add the seasoning of spring onions and peas on the surface. We bake for 25-30 minutes until golden brown, possibly ending with the grill for 2-3 minutes for a more crunchy crust.
The dessert: chocolate and cherry aquafaba mousse
Ingredients for 4 people:
For cherries:
To decorate:
The magic of the Aquafaba
Here our ingredient anti -premiers par excellence comes into play: the cooking water of the chickpeas used for the first course. This water, rich in proteins and starches, has extraordinary emulsifiers that allow it to mount like egg egg whites.
Let’s start by preparing the cherry compote by combining pitted cherries in a saucepan with sugar, water and lemon juice. We cook over medium heat for about ten minutes until the cherries soften and the liquid thickens. We let cool and whisk to obtain a homogeneous puree.
The perfect mousse
We carefully filter the aquafaba and pour it into a bowl. With an electric mixer we begin to whisk it gradually adding the icing sugar and a pinch of salt. We continue for about 8-10 minutes to form stopped and stable tips.
In the meantime, melt the chocolate in a water bath or in the microwave, mixing until a smooth cream is obtained. We let it cool slightly before incorporating it gently to the mousse, using a spatula with movements from the bottom up to maintain lightness.
The final presentation
We distribute the mousse in four individual cups and complete with a spoonful of cherry puree. We decorate with whole cherries and fresh mint leaves for a touch of color and freshness. We put in the refrigerator for at least an hour before serving, allowing the mousse to compact perfectly.
A menu that celebrates sustainability
This complete menu shows how a single ingredient, chickpeas, can turn into a complete and varied culinary experience. From the cooking water that becomes mousse, to the chickpeas themselves that become cream and consistency, up to the flour that turns into a flared, each element finds its place in a culinary philosophy that does not waste anything and enhances everything.
The beauty of this approach lies not only in environmental sustainability, but also in the discovery of new flavors and in the satisfaction of creating complex dishes starting from simple and genuine ingredients.
