{"id":32052,"date":"2021-06-29T17:46:01","date_gmt":"2021-06-29T17:46:01","guid":{"rendered":"https:\/\/usapulseseu.org\/quiche-di-ceci\/"},"modified":"2021-06-29T17:46:01","modified_gmt":"2021-06-29T17:46:01","slug":"quiche-di-ceci","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/it\/quiche-di-ceci\/","title":{"rendered":"QUICHE DI CECI"},"content":{"rendered":"

<\/p>\n

\n

QUICHE DI CECI<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n

PER IL RIPIENO:<\/h4>\n
    \n
  • 1\/2 tazza di ceci secchi (o poco pi\u00f9 di 1 tazza cotta)<\/li>\n
  • 1 cucchiaio di olio d’oliva<\/li>\n
  • 1\/2 cipolla grande (circa 2 tazze, affettata sottilmente)<\/li>\n
  • 3 tazze di cavolo riccio tritato finemente<\/li>\n
  • 3 uova<\/li>\n
  • 1 tazza di latte<\/li>\n
  • 1\/2 cucchiaino di sale in pi\u00f9 se necessario<\/li>\n
  • 1\/4 di cucchiaino di pepe<\/li>\n
  • 1\/4 di tazza di feta<\/li>\n<\/ul>\n

    PER LA POLVERE:<\/h4>\n
      \n
    • 2 tazze e mezzo di farina di ceci<\/li>\n
    • 1\/2 cucchiaino di sale<\/li>\n
    • 1 cucchiaino di lievito in polvere<\/li>\n
    • 6 cucchiai di olio d’oliva<\/li>\n
    • 6 cucchiai di acqua<\/li>\n<\/ul><\/div>\n
      \n
        \n
      1. Metti in ammollo i ceci per 8 ore o per tutta la notte.<\/li>\n
      2. Scola il liquido di ammollo e aggiungi acqua fresca in una pentola insieme ai ceci e a un pizzico di sale.<\/li>\n
      3. Porta a ebollizione, poi fai cuocere a fuoco lento per circa un’ora, o finch\u00e9 i ceci non saranno teneri.<\/li>\n
      4. Nel frattempo, scalda 1 cucchiaio di olio d’oliva in una padella a fuoco medio.<\/li>\n
      5. Aggiungi la cipolla e un pizzico di sale e cuoci a fuoco medio-basso per 25 minuti, mescolando di tanto in tanto, fino a quando non si sar\u00e0 caramellata.<\/li>\n
      6. Mentre la cipolla caramella, prepara la crosta.<\/li>\n
      7. Preriscalda il forno a 350 gradi e ungi leggermente una teglia.<\/li>\n
      8. Aggiungi la farina di ceci, il sale e il lievito.<\/li>\n
      9. Aggiungi l’olio e l’acqua e mescola fino a quando la pastella non si forma. Se l’impasto \u00e8 troppo friabile e asciutto, aggiungi altra acqua, un cucchiaio alla volta, finch\u00e9 non si forma. <\/li>\n
      10. Con le mani bagnate, premi la pastella in modo uniforme nella padella preparata.<\/li>\n
      11. Cuoci in forno per 15-20 minuti o finch\u00e9 la crosta non sar\u00e0 soda e asciutta al tatto e inizier\u00e0 a dorarsi.<\/li>\n
      12. Togli dal forno.<\/li>\n
      13. Una volta che la cipolla \u00e8 caramellata, aggiungi il cavolo riccio e aumenta la fiamma a medio.<\/li>\n
      14. Aggiungi i ceci. Cuoci per un altro minuto, poi togli dal fuoco. Aggiungi il sale a piacere. <\/li>\n
      15. Sbatti le uova, il latte, il sale e il pepe in una ciotola a parte.<\/li>\n
      16. Distribuisci il composto di cipolle in modo uniforme sulla crosta calda e precotta, poi versa il composto di uova. Cospargi di formaggio feta. <\/li>\n
      17. Inforna per 30 minuti, o fino a quando la parte superiore non si sar\u00e0 solidificata e leggermente dorata.<\/li>\n<\/ol><\/div>\n
        \n\t\t\t<\/div>\n
        \n
        Piatto principale<\/div>\n
        Creativo, Senza glutine, Istituzionale, Ristoranti<\/div>\n<\/p><\/div>\n<\/div>\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

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