Cream of chickpea soup with Tuscan bread crumble and Anchovies of the Cantabrian Sea
- Ingredients 4 people
- Difficulty easy
- Ready in 15 minutes
Ingredients
- 2 packs “Le Dolci” Anchovy Fillets from the Cantabrian Sea in organic seed oil
- 2 jars Chickpeas in glass
- 2 cloves Garlic
- A few slices to crumble Tuscan-type bread
- q.b. Fresh rosemary
- A pinch Paprika
- A pinch Salt and pepper
- q.b. Fresh thyme
- q.b. Extra virgin olive oil
Process
How to make : Cream of chickpea soup with Tuscan bread crumble and Anchovies of the Cantabrian Sea- For this simple and delicious appetizer for your Holidays signed by Marisa Maffeo, we start by sautéing a clove of poached garlic with a sprig of fresh rosemary.
- We add the chickpeas with their water, a pinch of salt and pepper and let them cook for 10-15 minutes. We blend.
- Here’s how to make a crunchy, flavorful crumble: sauté a poached garlic with oil from Anchovies of the Cantabrian Sea and add crumbled bread. Once golden brown, it will be ready.
- Now we can plate our Cream with the Anchovies of the Cantabrian Sea in a perfect way for the Holidays: we start with the chickpea cream, add the crunchy Tuscan bread crumble, three fillets of Le Dolci Rizzoli raw and a pinch of paprika as well as a few fresh thyme leaves.
This recipe was prepared for us by Marisa Maffeo.
