difficulty
Low
preparation
90 Min
cooking
60 Min
servings for
4
products
ingredients
- 1 kg of rehydrated stockfish
- 3 tablespoons of anchovy sauce
- 500 g dried chickpeas
- 2 cloves of garlic
- Fresh thyme
- Black pepper
- Chilli pepper
- 2 tablespoons of lemon juice
- Fresh parsley
- Dried tomato powder, 1 teaspoon
- 10 slices of stale bread
- 2 anchovy fillets
- Desalted capers
- Extra virgin olive oil
- 30 g of chopped celery
- Fresh carrots and onions
products
Preparation
Soak the chickpeas overnight. Prepare a vegetable stock with celery, carrot and onion, without adding salt — use colatura di alici instead. Blend the stock with 50% of the chickpeas. Cook the stockfish in the stock for about 20 minutes. Remove it, cool it down and break it into large flakes, removing the bones. Mix the remaining whole chickpeas with the stock cream and bring to the boil. Add the stockfish flakes and cook for a further 5 minutes. Finish with a generous drizzle of colatura di alici, a drizzle of extra virgin olive oil and freshly ground pepper.
Recipe by chef Alfredo Iannaccone of Zen Food Lab, exclusively for Delfino Battista.
