Vacuum-packed dried salt cod cooked at a low temperature with chickpea puree, sweet-and-sour Tropea onion and tomato petals

Vacuum-packed dried salt cod cooked at a low temperature with chickpea puree, sweet-and-sour Tropea onion and tomato petals
Haute cuisine
17June2008
Francesca Lombardi

Gioacchino Pontrelli

Ingredients for four:
600 gr. dried salt cod “Morro”
400 gr. chickpeas
20 gr. Tropea onion
Garlic, olive oil, sage
1 hot pepper
20 gr. cane sugar
Half small glass of red wine vinegar

Soften the chickpeas in water for 24 hours. Cook on low heat for about 4 hours with 1 clove of garlic, sage and lemon peel. When done, purée the chickpeas in the blender.
Finely cut the onion and sauté it slowly with little olive oil, vinegar and sugar. Cook till crispy. Cut the cod into pieces (150 gr. each), vacuum-pack them with little olive oil and steam cook for 14 minutes at 60°. Place the chickpea puree on the plate, add the cod and sweet-and-sour onion on top and sprinkle with olive oil.
 

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