Fast Guide to Homemade Perfect Baccalà e ceci

Wishing to dine Baccalà e ceci a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with helpful instructions on producing a Baccalà e ceci like a famous chef made.

We hope you got insight from reading it, now let's go back to baccalà e ceci recipe. To cook baccalà e ceci you need 10 ingredients and 4 steps. Here is how you cook that.

To cook an extraordinary Baccalà e ceci, below are the ingridients needed:

1. You need 2-3 of cod fillets each depending on size.
2. Take 2 tins of chickpeas, drained.
3. Get of Small chopped onion.
4. Get 1 sprig of fresh rosemary.
5. Provide leaves of Few sage.
6. Get 1 of chopped fresh chilli.
7. Get of Glug of white wine.
8. Provide Tin of plum tomatoes.
9. Take 200 ml of fish stock.
10. Provide of Small pinch of salt.

After preparing the materials, now you are ready to make your appetizing Baccalà e ceci by following the instructions below:

1. Fry onions and chill in a little olive oil. When softened, add chopped sage and rosemary. After a min or two, add drained chickpeas and wine. Let it evaporate.
2. Add plum tomatoes and stock. Stir, cook for a min and check for salt. Add cod fillets, cover and cook for 10 mins.
3. After 10 minutes, take a ladle of sauce out, put in a jug and whizz up using a hand blender. Add back to sauce and continue cooking on low for another 10 to 15 mins..
4. Serve with a drizzle of olive oil and crusty bread and enjoy 😄.

Ricetta Baccalà in umido con i ceci: Il baccalà in umido con i ceci è un secondo piatto molto gustoso e saporito perfetto per chi vuole portare a tavola un piatto di pesce davvero buono! In questa ricetta la naturale dolcezza e la mineralità della purea di ceci aromatizzata al rosmarino bilancia perfettamente il salato del baccalà. La maggior parte degli ingredienti sono sempre presenti nelle nostre dispense, rendendo questa ricetta facile da eseguirsi e non una caccia al tesoro come spesso succede. Tenete il baccalà a bagno in acqua per almeno tre giorni nel caso fosse ancora da dissalare, cambiando l'acqua ogni otto ore e lasciandolo in frigorifero per tutto il tempo necessario. Tagliate il pesce in pezzi non troppo piccoli.

Recipe : Baccalà e ceci

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step by step to make Baccalà e ceci

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