Ceci americani con baccalà e carciofi
Dairy Free | Gluten Free | Institutional | Restaurants | Traditional

American chickpea with cod and artichokes

Ingredients:

American chickpea with cod and artichokes

  • 2 chives
  • 1 leek
  • 1 green pepper
  • 250 g American chickpea
  • 1 tsp saffron threads
  • 4 desalted cod fillets of 150g each
  • 4 artichoke hearts
  • Salt
  1. Let the chickpeas soak for 12 hours.
  2. Clean the chives, leek and bell pepper and cut everything in half.
  3. Drain and wash the chickpeas and put them in a pressure cooker along with the vegetables.
  4. Cover with water and cook in a pressure cooker over medium heat for an hour.
  5. Remove the vegetables and transfer the broth with the chickpeas to a saucepan. Add the saffron threads and season with salt.
  6. Add the cod fillets with the skin facing upwards and cook for about 3 minutes with the pan covered.
  7. Remove from heat and set aside.
  8. Meanwhile, laminate the artichokes and fry them in a pan with the hot oil until they are crisp.
  9. Dry on kitchen paper to remove excess oil.
  10. Add a layer the chickpeas on a plate and place a cod loin per person on top. Finish with the fried artichoke chips and serve.
Main Course
Dairy Free, Gluten Free, Institutional, Restaurants, Traditional

Method:

American chickpea with cod and artichokes

  • 2 chives
  • 1 leek
  • 1 green pepper
  • 250 g American chickpea
  • 1 tsp saffron threads
  • 4 desalted cod fillets of 150g each
  • 4 artichoke hearts
  • Salt
  1. Let the chickpeas soak for 12 hours.
  2. Clean the chives, leek and bell pepper and cut everything in half.
  3. Drain and wash the chickpeas and put them in a pressure cooker along with the vegetables.
  4. Cover with water and cook in a pressure cooker over medium heat for an hour.
  5. Remove the vegetables and transfer the broth with the chickpeas to a saucepan. Add the saffron threads and season with salt.
  6. Add the cod fillets with the skin facing upwards and cook for about 3 minutes with the pan covered.
  7. Remove from heat and set aside.
  8. Meanwhile, laminate the artichokes and fry them in a pan with the hot oil until they are crisp.
  9. Dry on kitchen paper to remove excess oil.
  10. Add a layer the chickpeas on a plate and place a cod loin per person on top. Finish with the fried artichoke chips and serve.
Main Course
Dairy Free, Gluten Free, Institutional, Restaurants, Traditional

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