Chickpea Dumplings with Pecorino Romano
INGREDIENTS (serves 4):
350g/12.4oz boiled chickpeas
150g/5oz boiled potatoes
100g/3.5oz grated Pecorino Romano
200g/7oz sliced Pecorino Romano
2 tablespoons of wheat flour (Italian type 00)
1 teaspoon of chopped marjoram
Salt to taste
Purée the boiled chickpeas (soaked in water for 12 hours) and the potatoes using a vegetable mill. Add 100g/3.5oz of Pecorino Romano, 1 egg, the marjoram and season with salt to taste. Mix the ingredients together and roll into dumplings, then roll into the flour, the egg, and finally the breadcrumbs.
Fry in the hot oil, then arrange on a plate and sprinkle with curly-leaf parsley and slices of Pecorino Romano.