250 g chickpeas
60 g scamorza cheese
30 g wholegrain mustard
50 g shallot
salt, pepper, rosemary, breadcrumbs and extra-virgin olive oil to taste
Blend the chickpeas with the shallot, mustard and rosemary to obtain a smooth cream. Adjust the seasoning. Create balls of 30 g and place cubes of scamorza inside.
Then coat them with the breadcrumbs and cook in the oven at 180°C for 15 minutes. Remember to turn them over halfway through cooking! Serve while the balls are still warm and the cheese still melted, perhaps alongside a spicy sauce. How are they?
