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- 150g dry black chickpeas of Fortore
- 600g cod fish
- 1 Montoro onion
- 1 egg
- 100g flour
- 50g sparkling water
- 50g durum wheat semolina
- extra virgin olive oil (as required)
- Rosemary (as required)
- Thyme (as required)
- Garlic (as required)
- Salt (as required)
- Black pepper (as required)
Soak the chickpeas in warm water for 12 hours, then change the water and let them soak another 12 hours.
Put the chickpeas in plenty of water with garlic, thyme and rosemary and cooktheml for about 2 hours.
Meanwhile dry with paper towels the pieces of cod fish and roll them in 50g of flour and 50g of durum wheat semolina previously mixed together (the rest of the flour will be used to make batter).
Heat plenty of oil in a pan and plunge the cod fish until they reach the golden colour. Drain on paper towels and keep warm.
Prepare the batter: In a bowl, mix the egg, the flour and the sparkling water. Slice the onion into rings, dip them in batter and plunge in hot oil until they reach the golden colour. Drain on paper towels and keep warm.
Blend the chickpeas with a little cooking water, a thread of olive oil, salt and pepper until they become creamy.
Place the cream in the center of a plate, put on it the cod fish and the onion rings, garnish with a sprig of fresh rosemary and serve with a drizzle of extra virgin olive oil
Enjoy your meal!