Recipe courtesy of Trattoria da Antonio
Recipe courtesy of Trattoria da Antonio
Episode:
Sicilian Adventure
Baccalà In Crosta Di Panko Su Crema Di Ceci (salted cod with Japanese breadcrumbs and chickpea cream)
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 333
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 46 g
- Cholesterol
- 99 mg
- Sodium
- 762 mg
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 333
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 46 g
- Cholesterol
- 99 mg
- Sodium
- 762 mg
Ingredients
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Directions
- In a pan, heat the oil. Cook the sofrito (the onion, carrot, and celery) until soft, then add the chickpeas. Add the mixture to a blender and blend into a cream-like hummus. Season to taste.
- Cover the cod in the panko. Bake in the oven at 180 degrees C (350 degrees F) for 10 minutes. In a bowl, plate the chickpea cream. Put the salted cod on top. Garnish with the extra-virgin olive oil, 1/2 teaspoon ground pepper and the rosemary and flower petals.
Cook’s Note
Our baccalà (salt cod) arrives desalinated from the fishmonger. If you need to desalinate, soak it in cold water for 24 to 48 hours, changing the water every 8 to 12 hours.
