Tuscany – Cod cakes on chickpeas and rosemary veloute

by Samuele Sodini

tuscany-recipes2

Tortino di baccalà

Ingredients (servers 4)
250 gr. Dry chickpeas (or canned ones, but not so good)
½ kg. Baccalà (you can by it already soave to save time)
2 eggs
2 tbspoonfuls of parmigiano
1 carrot
1 celery stick
1 onion
2 garlic cloves
fish broth
withe flour
rosemery
parsley
1 bay leaf
salta and pepper

Have you ever eaten baccalà with chickpeas?
This recipe is a reworking of the traditional dish wich is so very popular in the Lucchesia region.
If you are using dry chickpeas, soak them overnight. Then bring them to boil in a large pan with the celery stick, half onion, carrot, bay leaf and three black peppercorns, and coock until tender (i twill take about an hour but depends on the type of chickpeas. If they still hard after that time you can put a pinch of soda bicarbonate to tenderize them.)
Keep the baccalà in the water for five hours (the water must be changed often).
Mince the baccalà in a food processor, add the eggs, parmigiano, masse garlic, minced parsley, and season with salt and pepper to your taste.
Add flour until the consistency is such that that combined ingredients can be formed into cakes. Fry the cod cakes in oil.
Liquidize the chickpeas with some fish broth. In a sauce pan fry a clove of garlic with some Rosemary in extra virgin olive oil until the garlic is lightly browned.
Remove the garlic and herbs and add the oil to the chickpeas, season with salt and pepper and bring back to boil for few minutes.
Serve the veloutè in a large dish with the cod cakes and decorate with a spring of fresh rosemary.

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