To prepare a delicious and comforting meal, I propose a recipe that combines the intense flavors of ribs with a fine and hearty chickpea cream. We start by preparing the ribs, which will become the stars of the meal. In a large bowl, mix the breadcrumbs with the grated Parmesan, salt, the cleaned and finely chopped chili pepper, sesame or sunflower seeds, as well as the two tablespoons of herbs, which can include oregano, basil, or thyme, depending on your preferences. This mixture will provide a crunchy and flavorful crust for the ribs.
Prepare a non-stick baking tray, greasing it with a splash of oil to prevent sticking. Place the ribs in the tray and drizzle them with a little oil, ensuring they are evenly coated. Now, take the breadcrumb and Parmesan mixture and generously sprinkle it over the ribs, pressing lightly to adhere. Preheat the oven to 200 degrees Celsius and place the tray with the ribs inside. Let them bake for about 50 minutes, until they become golden and crispy.
Meanwhile, let’s take care of the chickpea cream. It is important to soak the chosen chickpeas in cold water the night before to hydrate them. The next day, rinse them again and boil them in lightly salted water, allowing them to cook for 30-45 minutes, or until they become soft. If you forgot to soak them, a quick alternative is to keep them in warm water for 2-3 hours. Once cooked, drain the chickpeas and let them cool.
To obtain a fine cream, pass the boiled chickpeas through a fine sieve or run them through a meat grinder two or three times. Place the resulting puree in a pot and add 300 ml of warm water, along with salt, freshly chopped rosemary, and crushed garlic. Let the puree simmer over medium heat for 5-6 minutes, stirring constantly, until it becomes thicker.
When the ribs are ready, take them out of the oven and serve them hot, alongside the warm chickpea cream. This combination of flavors and textures will delight the senses and turn the meal into a true culinary feast. Bon appétit!
Prepare a non-stick baking tray, greasing it with a splash of oil to prevent sticking. Place the ribs in the tray and drizzle them with a little oil, ensuring they are evenly coated. Now, take the breadcrumb and Parmesan mixture and generously sprinkle it over the ribs, pressing lightly to adhere. Preheat the oven to 200 degrees Celsius and place the tray with the ribs inside. Let them bake for about 50 minutes, until they become golden and crispy.
Meanwhile, let’s take care of the chickpea cream. It is important to soak the chosen chickpeas in cold water the night before to hydrate them. The next day, rinse them again and boil them in lightly salted water, allowing them to cook for 30-45 minutes, or until they become soft. If you forgot to soak them, a quick alternative is to keep them in warm water for 2-3 hours. Once cooked, drain the chickpeas and let them cool.
To obtain a fine cream, pass the boiled chickpeas through a fine sieve or run them through a meat grinder two or three times. Place the resulting puree in a pot and add 300 ml of warm water, along with salt, freshly chopped rosemary, and crushed garlic. Let the puree simmer over medium heat for 5-6 minutes, stirring constantly, until it becomes thicker.
When the ribs are ready, take them out of the oven and serve them hot, alongside the warm chickpea cream. This combination of flavors and textures will delight the senses and turn the meal into a true culinary feast. Bon appétit!
Ingredients
-1.5 -2 kg pork ribs -40 g grated parmesan -50 g breadcrumbs -olive oil -2 tablespoons herbs: a mixture in equal parts of: thyme, marjoram, oregano, dill -500 g chickpeas (can also be canned) -rosemary (I had powder) -4-6 cloves of garlic -hot pepper (quantity to taste, but not optional) -salt