CHICKPEA CREAM, CARAMELISED FENNEL, CANDIED CHERRY TOMATOES AND ROSEMARY – Chef Marco Scarallo, Terrazza Monti – Hotel The Glam

 

  Time: 20 minutes
  Difficulty: easy
  Serves: 4 people


  INGREDIENTS

  • 250 g canned chickpeas

  • 3 cherry tomatoes

  • 20 g shallot

  • 30 g extra virgin olive oil

  • 50 g fresh fennel

  • peel of 1/2 orange

  • peel of 1/2 lemon

  • a few sprigs of rosemary, to garnish


METHOD

Drain the chickpeas and rinse well in plenty of running water. Sauté the chickpeas with the chopped shallot and a little water and extra virgin olive oil. Then put them through a vegetable mill to make a smooth cream. Slice the fennel finely and sear quickly in a frying pan with a little extra virgin olive oil, salt and pepper. In the meantime, bake the cherry tomatoes in the oven with the lemon and orange peel under they wilt down a little.
Arrange the dish with the chickpea cream first, then place the fennel, cherry tomatoes and garnish with a few sprigs of rosemary. Enjoy!