SEARED SALT COD ON CHICKPEA CREAM WITH TROPEA ONION, OLIVES AND HOMEMADE POTATO CRISPS – Chef Antonella Chirichella, “Il Cefalo” Restaurant, Ogliastro Marina (SA)
Time: about 1 hour
Serves: 4 people
• 1 carrot
• 400 g canned chickpeas
• garlic, as necessary
• extra virgin olive oil
• fresh rosemary, to taste
• 400 – 600 g soaked salt cod
• 1 Tropea onion
• red wine vinegar, as necessary
• 100 g Taggiasca olives
• fresh basil, to taste
• 1 large potato
Sauté the chickpeas lightly with the and rosemary in extra virgin olive oil, then pulse to a cream in the blender, which will form the base for the salt cod.
Sear the soaked salt cod in a non-stick frying-pan with a little extra virgin olive oil; there is no need to add salt or any other spices to keep the natural taste of the salt cod.
Slice the Tropea onion and then cook it in extra virgin olive oil and a dash of red wine vinegar; add the olives and basil once the onion is cooked.
For the crisps: cut the potato with a mandolin, fry in extra virgin oil and salt; use them to garnish the dish on one side of the salt cod.