Try an exquisite chickpea and pear velouté, ready in just a few minutes, a complete dish enriched with Nuvole d'Angelo di riso Ermes. Excellent to enjoy in the winter months, the velouté is an easy first course to make that has a dominant ingredient characterizing its taste and color, in this case chickpeas, but it is possible to replace them with other foods.
Clean the carrots, pears and shallot.
In a saucepan pour 2 tablespoons of extra virgin olive oil, add the shallot and the finely chopped carrots, add the pears and sauté for 1 minute, then add the chickpeas.
Add the fresh rosemary and let it cook over low heat with the lid on for about 20 minutes; if necessary, add some hot broth.
After the indicated time, blend with a hand blender or immersion blender and add 1 two tablespoons of boiling vegetable broth until you reach the desired consistency and finally salt to taste.
Wine
In the refrigerator for a maximum of 24 hours.
Italia, Sardegna
