Chickpeas penne with sea bass

: 30′

: 30′

Directions

Peel the shallot and blend it in the mixer with 0.1 l of oil and a little rosemary. Roughly chop the tomatoes together with one tbsp of rosemary. Mix the parmesan cheese and the chick pea flour.

Heat a frying pan and using the cheese and chick pea flour mix make some small pancakes. Turn, cook for a second and transfer on some kitchen paper. Wash and dry the fish fillets.

Sprinkle with salt and pepper and fry for a few minutes in a frying pan with a little oil. Cook the pasta.

Drain when "al dente" and then sauté it in the frying pan with the aromatic oil and the chopped tomato mix. Serve the pasta in serving plates with the pancakes and the fillets of fish on top.

Ricette di Cucina Moderna - Mondadori

Ricette di Cucina Moderna - Mondadori

Ricette di Cucina Moderna - Mondadori

 

Ingredients

320 g Delverde chickpeas penne

4 fillets of sea bass

6 small sun-dried tomatoes

1 shallot

1 stem rosemary

80 g grated parmesan cheese

1 tbsp chickpeas flour

Extra virgin olive oil

Salt and pepper