A vegetarian dish rich in flavor, where the saltiness and complexity of the 60-month aged Parmigiano Reggiano from Frisona cow enhance the bread and chickpea meatballs, served on a bed of couscous with fresh vegetables and parsley. Perfect for a light, nutritious, and gourmet lunch!
Soak the stale bread in a little water and squeeze it well.
Blend the chickpeas with the bread, grated 60-month Parmigiano, egg, parsley, salt, and pepper until you get a homogeneous and workable mixture.
Form walnut-sized meatballs and place them on a baking tray lined with parchment paper.
Drizzle with a little extra virgin olive oil and bake in a preheated oven at 200°C for about 20 minutes, turning them halfway through cooking, until golden.
Meanwhile, prepare the couscous: bring the vegetable broth to a boil, turn off the heat and pour in the couscous, cover and let it swell for 5 minutes.
Fluff the couscous with a fork and add carrots, zucchini, and bell peppers cut into small cubes (previously sautéed in a pan with a little oil and salt), then add chopped parsley.
Serve the hot meatballs on a bed of vegetable couscous, finishing with a drizzle of oil and fresh parsley.
Store in the refrigerator in an airtight container for up to 2 days. Reheat in the oven or pan. Do not freeze.
Italy, Emilia Romagna
| Energy (kcal) | 202.64 |
| Carbohydrates (g) | 26.74 |
| of which Sugars (g) | 3.06 |
| Fat (g) | 6.06 |
| of which Saturates (g) | 1.66 |
| Protein (g) | 9.37 |
| Fiber (g) | 5.06 |
| Sale (g) | 0.53 |
