BOM PETISCO CRISPY BALLS
INGREDIENTS
3 x 120 g Bom Petisco tuna
25 g chopped garlic
75 g chopped onion
50 g chopped bacon
1 bay leaf
25 g chopped ginger
90 g tomato
150 g cooked chickpeas
3 eggs
1 dl white wine
Traditional sea salt
Pepper
Extra virgin olive oil
Breadcrumbs
Dressing
300 g peeled tomato
180 g peeled red bell pepper
50 g diced cassava
120 g chopped onion
20 g chopped garlic
1 dl white wine
200 ml vegetable broth
Extra virgin olive oil
1 dl coconut milk
Traditional sea salt
Pickles
Chopped parsley
INSTRUCTIONS
Start by reducing chickpeas to puree.
Add the olive oil, bay leaf, bacon, garlic, onion and ginger all in a pan. Let it brown and pour with white wine. Then add the tomato and let it cook. Season it with salt and pepper and finally add the chickpea puree and Bom Petisco. Wrap the mixture well and let it cool completely.
When cold, make little balls with the mixture, pass them through egg and breadcrumbs and bake them in an oven heated to 200ºC for about 5 minutes.
For the dressing, pour the oil in a pan together with peppers, onion and garlic. Pour in the wine and add the tomato, coconut milk and cassava. Add the vegetable broth, season with salt and wait until the cassava is cooked. Mash the mixture and season it.
Garnish with pickles and chopped parsley.
