A poor dish, rich in flavor and genuineness. The unique taste of the past, the continuity of the precious Mediterranean tradition.

For 4 people

Ingredients

280 gr dried chickpeas
50 gr celery
50 gr carrot
50 gr onion
10 winter tomatoes (traditional Puglian “pomodori appesi”)
1 garlic clove
2 bay leaves
600 gr dried salt cod
Flour
Extra Virgin Olive oil

Procedure for Salt Cod

Soak the cod for three days, changing the water twice a day.

In a non-stick pan add the Extra Virgin Olive Oil and once the pan is hot, fry the cod on both sides (previously dredged in flour). Cook until golden brown. Finish cooking in the oven for 3 minutes at 180 degrees.

Alternative to frying: dredge the cod first in the flour, then in a mixture of EVO oil and parsley and lastly in the breadcrumbs. Bake for 45 minutes at 200 degrees, checking the cooking.

Procedure for Chickpeas

Soak the chickpeas for 12 hours circa.

In a earthenware pot put the chickpeas, water (until the chickpeas are covered), a bay leaf and a garlic clove. Simmer. In another saucepan, brown chopped celery, carrot and onion, a bay leaf, winter tomatoes (without their peel) and cook for 5 minutes.

Add chickpeas with half of the cooking water and cook for 20 minutes. Add salt and pepper to taste.

Composition

Place the chickpea soup on the base of the dish and place the fried (or baked) cod on top.

Photo credit: Giallo Zafferano