Drive away with green broad beans and ricotta
soups from Italy - Abruzzo
Abruzzi schnitzel, chickpeas and cod
Abruzzi schnitzel, chickpeas and cod
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
It is a hard wheat pasta, packed with water and no eggs. We used Senatore Cappelli flour, of which we often appreciated the particular smell of saffron. Even the condiment, trivial in its simplicity and economy, is special and represents a perfect blend between the hinterland and the sea, including Abruzzo cuisine is divided.
preparation
step 1
Begin by preparing the slivers. Make the classic fountain and add hot water (approx. 60 ° C) to the center gradually. We do not add salt because it tends to over-dampen the dough.
step 2
Mix flatly with a fork and mix the dough, adding a little water at a time to obtain a hard and rather hard dough.
step 3
Stretch the piece obtained with a rolling pin not too thin (about 3 or 4 mm in height).
step 4
Roll the leaf along the rolling pin and get nuts larger than just 1 cm. Then cut them into nuts about 4 or 5 inches long, thus getting the saglets.
step 5
Sprinkle with flour and let them rest while preparing the sauce.
step 6
The seasoning is so prepared. Cut the cod baits. Hold aside.
step 7
In a large pan, sprinkle a little garlic in a shirt, a sprig of rosemary and chilli peppers (according to your taste and the spicy chili)
step 8
After about 4-5, combine the chickpeas already cooked. Let them warm up well so that they gather the scents of the aromas.
step 9
Then remove garlic and rosemary. And mix 3/4 of the chickpeas until you get a smooth cream, helping you with a bit of baking pasta water.
step 10
The consistency must be rather liquid, taking into account that it will shrink during the grout.
step 11
Pour the cream into the pan and combine the pieces of cod. Cook for about 5. Time during which you cook a pot of hot and slightly salty H2O pots.
step 12
Taste them before scooping them to test the right cooking. They have to be hard and rather to the tooth.
step 13
Drain and keep them in the sauce. Salt setting (if served, the cod is already savory of its own). Serve decorating with a sprig of rosemary.