BULGUR AND CHICKPEAS ARANCINI
NUTRITIONAL DATA
- Energy value for 4 people (8 arancini): 2152 kcal – Carbohydrates: 267 g – Proteins: 94 g – Lipids: 84 g – Total fiber: 60 g
- Energy value 1 person (2 arancini per person): kcal 538 – Carbohydrates: 66,75 g – Proteins: 23,5 g – Lipids: 21 g – Total fiber: 15 g
INGREDIENTS
- 400 ml of water
- 250 g of bulgur
- 150 g of drained chickpeas
- 50 g of Taggiasca olives
- 3 teaspoons of tomato paste
- 200 g morsels of mozzarella (ex: Vallelata)
- A little bit of oil
- Basil to taste
For the breading:
- Wholemeal breadcrumbs (about 80 g)
- Extra virgin olive oil (about 10 g)
- Parmesan (about 20 g)
METHOD
Heat 400 ml of water in a saucepan and add the salt.
With the flame off, cook the bulgur leaving it to soak for about 15 minutes until it has absorbed all the liquid.
Separately in a blender or food processor, blend one third of the freshly cooked bulgur together with the olives, basil, tomato paste and chickpeas. Pour all the dough into a large bowl and add the remaining bulgur, mixing all the ingredients well and correcting with salt if you deem it necessary.
Subsequently, take the dough with your hands and create a half basin in which to insert a mozzarella to create the stringy filling. After that, also cover the other half with more dough and close. Once the arancino is closed, start shaping the arancino giving it the typical conical shape. At this point, prepare the breading and pour the wholemeal breadcrumbs, Parmesan and a drizzle of extra virgin olive oil into a tray/bowl.
Coat the arancini in breadcrumbs and with your hands, lightly greased, compact the breading well to make them crunchy. Place the 8 arancini on a baking sheet lined with parchment paper and cook in a static oven at 180° for 15 minutes until they are golden brown.