Ingredients

  • Chickpeas 400 gr
  • Apple vinegar 150 gr
  • Organic Extra
  • Virgin Olive Oil 100 gr
  • Salt 40 gr
  • Isinglass sheets 30 gr

Procedure

  1. Soak the chickpeas in water for at least 24 hours.
  2. After the soaking time has elapsed, drain the chickpeas and transfer them to a pot with fresh water. Bring to a boil and cook until the chickpeas are tender. Drain and save the cooking water.
  3. Blend the cooked chickpeas together with some of the cooking water until smooth and homogeneous. Then add the wine vinegar, salt and a drizzle of Organic Extra Virgin Olive Oil, mixing well.
  4. Soak the isinglass sheets in cold water for a few minutes until they become soft.
  5. Add the softened isinglass sheets to the still-warm mixture, stirring until completely dissolved.
  6. Pour the resulting mixture into the desired molds and let cool at room temperature for a few minutes. Then transfer the molds to the refrigerator and let them firm up for at least a couple of hours.
  7. Once the jelly has solidified, carefully unmold the molds.
  8. Serve with a drizzle of raw Organic Extra Virgin Olive Oil and a rosemary flower to taste.

EXTRA VIRGIN OLIVE OIL PAIRING

For the full flavor of legumes, an evo oil with character such as Ogliarola Salentina (Puglia Brindisi) with medium fruitiness, decidedly herbaceous, with hints of artichoke and almond is recommended. Bitter notes of medium to high intensity, medium pungency. Green color with yellow highlights