Cod fillet creamed in Spello chickpea water and fried pasta. The preparation

1) Soak the night before for 12 hours Spello chickpeas in plenty of water.

2) Peel the onion and cut it in large pieces, easy to take off later. Do them wither in oil and then cook the chickpeas sprinkled with vegetable broth over low heat, skimming them very often in the first boil so that the cooking water remains clear. Cook for about 30 minutes if you use Spello chickpeas (the chickpeas will remain very al dente and crunchy). Add salt only when cooked and rarely turn so that the cecio does not peel off.

4) Once ready, separate the cecio from the water that you will use to cook the cod. In a pan warm oil and fry the pasta in order to make it crunchy.

5) Subsequently engrave the datterino tomatoes with an x ​​and pass them first in boiling water, then in water and ice. Therefore peel them.

6) Put a cook the cod in the chickpea water. The cod has to cook only for 6-8 minutes, so that his heart remains at the drop or semi raw.

7) Serve: on the bottom of the plate put the chickpeas, the cod, then the chickpea water, the fried pasta, marjoram leaves and the date tomatoes. Finish with a drizzle of extra virgin olive oil.