Crema di ceci e zafferano con cialda di Parmigiano

Chickpea and saffron cream with Parmesan wafer

Doses for 2 people.

  • 350 g. of boiled chickpeas
  • 0.15g. of Saffron from Matese
  • 300 ml of vegetable broth
  • 1/4 onion
  • 15 g. of grated Parmesan
  • a sprig of rosemary
  • extra virgin olive oil
  • Salt to taste


First, infuse the saffron in 10/15 ml of hot water at least three hours before making the recipe, close carefully and let it rest. We remind you that the infusion procedure is reported on all Zafferano del Matese packages.

To prepare the waffles, place half the grated Parmesan on a hot, non-stick pan. With a spoon, as the cheese melts, form a disk. Cook it on the other side too and when it has turned brown, remove it from the pan and let it cool. Repeat the operation with the other half of the Parmesan. To prepare the chickpea cream, cut the onion into julienne strips and let it brown in a saucepan with a little oil. When it is coloured, pour in the chickpeas with the rosemary, brown them for half a minute and add the broth you had previously prepared with a little salt, if necessary. Let it cook for about ten minutes. Therefore, equip yourself with an immersion blender, remove the saucepan from the stove and, having extracted the rosemary, blend the chickpeas until you obtain a smooth cream. Place on the heat again, add the previously prepared Matese Saffron infusion and cook for a few minutes over low heat (if the cream dries out, occasionally add a little broth or hot water). Serve the cream together with the Parmesan wafer.

Enjoy your meal!!!

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