Legume spheres with shrimp and goat cheese cream with a glass of Liatiko P.G.I. Crete
Pairing: With a light style and freshness, the aromas of red fruits are highlighted by the combination with the legumes, while the acidity comes to a balance with the cream cheese and the shrimp.
INGREDIENTS
100 g beans
50 g lentils
100 g chickpeas from Lassithi
50 g corn
1 onion
Extra virgin olive oil
1 egg white
300 g dry anthotyro (goat cheese)
300 g milk
Breadcrumbs
6 shrimp medium size
Dill, parsley
Salt, pepper
Olive oil / sunflower oil for frying
PROCEDURE
Soak the legumes, except for the lentils for 7-8 hours and boil them separately, adding to the water 1/4 of the onion, a little olive oil and salt.
When the legumes are ready, grind, or chop.
Finely chop onion, dill, parsley and mix with the legumes until you have a tight paste.
Peel the shrimp, cut them into small pieces and add to the legume’s mixture. Shape into small spheres and leave in the fridge to chill.
Heat the milk, add grated anthotyro cheese, beat with a hand blender and set aside.
Dredge the legume spheres with flour, then egg white and finally breadcrumbs.
Fry over medium-high heat and when cooked remove on paper.
In a plate spread goat cheese cream and add the legume spheres on top.
