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Cod sautéed with tomato and basil Frosta with chickpea cream

ingredients

servings

2

Iodized salt

to taste

Fresh rosemary

1 sprig

Garlic

1 wedge

Extra virgin olive oil

2 spoons

Precooked chickpeas

140 oz

Vegetable broth

300 fl oz

Cod

360 oz

second courses from Italy

Cod sautéed with tomato and basil Frosta with chickpea cream

Cod sautéed with tomato and basil Frosta with chickpea cream

with fish high in potassium high in phosphorus with good fats

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cod sautéed with tomato and basil Frosta with chickpea cream

A delicious way to serve cod sautéed with tomato and basil Frosta

Cod sautéed with tomato and basil Frosta with chickpea cream step 1

step 1

First, cook the cod grated with tomato and basil FRoSTA following the directions on the package (I used the traditional oven)

Cod sautéed with tomato and basil Frosta with chickpea cream step 2

step 2

In the meantime, put the garlic clove in the oil, then add boiled chickpeas and vegetable broth, then let it boil until boiling

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Cod sautéed with tomato and basil Frosta with chickpea cream step 3

step 3

Once the boil is added, add the rosemary and let it boil for another 2 or 3 minutes, then pass the broth with a colander

Cod sautéed with tomato and basil Frosta with chickpea cream step 4

step 4

At this point you place in a suitable container the chickpeas and a little broth filtered then pass to the minipimer until you get a creamy consistency (add other broth and salt if necessary)

Cod sautéed with tomato and basil Frosta with chickpea cream step 5

step 5

Spread your sausage with tomato and basil FRoSTA on a light layer of chickpea cream with rosemary, then serve immediately

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