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Abruzzi schnitzel, chickpeas and cod

ingredients

servings

2

Extra virgin olive oil

to taste

Fresh hot pepper

to taste

Fresh rosemary

1 sprig

Garlic

1 wedge

Salted codfish

100 oz

Chickpeas

140 oz

Water

60 fl oz

Semolina

200 oz

soups from Italy - Abruzzo

Abruzzi schnitzel, chickpeas and cod

Abruzzi schnitzel, chickpeas and cod

with gluten with fish high in iron high in potassium high in phosphorus with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Abruzzi schnitzel, chickpeas and cod

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.

Abruzzi schnitzel, chickpeas and cod step 1

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.

Abruzzi schnitzel, chickpeas and cod step 2

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.

Abruzzi schnitzel, chickpeas and cod step 3

step 3

Stretch the piece obtained with a rolling pin not too thin (about 3 or 4 mm in height).

Abruzzi schnitzel, chickpeas and cod step 4

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.

Abruzzi schnitzel, chickpeas and cod step 5

step 5

Sprinkle with flour and let them rest while preparing the sauce.

Abruzzi schnitzel, chickpeas and cod step 6

step 6

The seasoning is so prepared. Cut the cod baits. Hold aside.

Abruzzi schnitzel, chickpeas and cod step 7

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)

Abruzzi schnitzel, chickpeas and cod step 8

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.

Abruzzi schnitzel, chickpeas and cod step 9

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.

Abruzzi schnitzel, chickpeas and cod step 10

step 10

The consistency must be rather liquid, taking into account that it will shrink during the grout.

Abruzzi schnitzel, chickpeas and cod step 11

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.

Abruzzi schnitzel, chickpeas and cod step 12

step 12

Taste them before scooping them to test the right cooking. They have to be hard and rather to the tooth.

Abruzzi schnitzel, chickpeas and cod step 13

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.

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