Ingredients

• 4 gallinelle
• 250 g boiled beans
• 150 g catalog
• a clove of garlic
• rosemary
• vegetable broth
• extra virgin olive oil
• salt
• pepper

For the recipe of the hen and catalonia on a cream of beans, heat in a pan 50 g of oil with garlic and a rosemary for 2 minutes. Remove the garlic and rosemary and blend the oil with the beans, adding a ladle of broth.
For the catalonia and the gurnard: wash the catalonia and boil it in salted water for 5 minutes, drain it and dip it in iced water. Fillet the chickens and roast them in a pan with a tablespoon of oil, a pinch of salt and pepper for 2 minutes, then turn them on the other side, turn off the heat and let them rest in the pan for 2-3 minutes. Spread the cream of the beans into the dishes, place the catalonia and the fillets of chicken, seasoned with a little oil and pepper and serve.

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