Risotto-style pepinettes with chickpeas
Recette proposée par La Grande Épicerie de Paris

plat 100 g chickpeas | 250 g pepinettes | 25 cl white wine | 2 shallots | 25 cl whipping cream | Ariaké chicken broth | 50 g parmesan | Olive oil | Salt | Pepper <style type="text/css"> .background-video{ background-size: cover; cursor: pointer; } </style> <div class="video-portrait background-video"> <span class="dl-videoname hide">LA GRANDE EPICERIE DE PARIS - Recette Madeleines à l'huile d'olive</span> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><iframe allowfullscreen="" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/x4-JThEjCxs?rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe></div> <!-- <div class="play-vid uppercase background-video"><span class="play-btn">Voir la vid&eacute;o</span></div>--> <div class="step-content"> <span class="content">&nbsp;</span> </div> </div> <ul> <!-- <li class="step"> <div class="step-content"> <div class="video-portrait background-video"> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><span class="content"><iframe allowfullscreen="" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/EBjE0sofEA4?start=22&amp;rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe> </span></div> <div class="play-vid uppercase background-video"><<span class="play-btn"></span> </div> </div> </div> </li> --> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">The day before, soak the chickpeas in a bowl filled with water for 12 hours</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Rinse and then cook them for around fifteen minutes in boiling water</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">Prepare the ariak&eacute; chicken broth by following the instructions on the packaging and then place in a warm place</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">Chop the shallots</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">Fry the shallots in a little oil in the pan until they are translucent</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content">Add the pepinettes, then deglaze them with white wine</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">7</span></div> <div class="step-content"> <span class="content">Soak in the broth three times until the liquid reaches the level of the pepinettes</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">8</span></div> <div class="step-content"> <span class="content">Once the pepinettes are cooked, pour the cream to stop them from cooking</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">9</span></div> <div class="step-content"> <span class="content">Add salt and pepper to taste. Add the parmesan and chickpeas, then serve immediately</span> </div> </li> </ul> French PT30M PT60M
Difficulty Medium
Preparation 60 minutes
Cooking 30 minutes

Ingredients

Preparation

2 people
100 g chickpeas | 250 g pepinettes | 25 cl white wine | 2 shallots | 25 cl whipping cream | Ariaké chicken broth | 50 g parmesan | Olive oil | Salt | Pepper
    LA GRANDE EPICERIE DE PARIS - Recette Madeleines à l'huile d'olive
     
    • 1
      The day before, soak the chickpeas in a bowl filled with water for 12 hours
    • 2
      Rinse and then cook them for around fifteen minutes in boiling water
    • 3
      Prepare the ariaké chicken broth by following the instructions on the packaging and then place in a warm place
    • 4
      Chop the shallots
    • 5
      Fry the shallots in a little oil in the pan until they are translucent
    • 6
      Add the pepinettes, then deglaze them with white wine
    • 7
      Soak in the broth three times until the liquid reaches the level of the pepinettes
    • 8
      Once the pepinettes are cooked, pour the cream to stop them from cooking
    • 9
      Add salt and pepper to taste. Add the parmesan and chickpeas, then serve immediately

    Products :

    ORGANIC chickpeas

    La Grande Épicerie de Paris
    €4.90
    500 g (9,80 € / kg)

    Domaine Bouchard Père & Fils, Montagny Premier Cru, 2016

    Bouchard Père & Fils
    €19.70
    75 cl (26,27 € / L)

    Chicken broth

    Ariaké
    €4.95
    71 g (69,72 € / kg)

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