CHICKPEA CREAM, CARAMELISED FENNEL, CANDIED CHERRY TOMATOES AND ROSEMARY
Chef Marco Scarallo,
Terrazza Monti – Hotel The Glam
Time: 20 minutes
Serves: 4 people
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
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!