Chick pea and baby squid passatino
Instructions
Heat 5 tablespoons of olive oil in a saucepan and sauté over high heat garlic, sprigs of Rosemary and tomatoes.
When the garlic begins to Brown add the chickpeas and leave to stand for 30 minutes.
Remove the garlic, Rosemary, add salt, pepper, passed the chickpeas through a sieve and collect the cream in a saucepan.
Heat the remaining tablespoon of oil in a pan, let them skip over high heat for 2 minutes, baby squid, then lower the heat and cook dishes by adding a bit of hot water.
Add the baby octopus with chickpeas and let flavour fresh focus for 5 minutes.
Add salt and pepper and serve.
Ingredients and dosing for 6 persons
- 400 g of boiled chickpeas
- 400 g of cleaned baby squid
- 4 peeled tomatoes
- 3 cloves of garlic
- 4 sprigs of rosemary
- 6 tablespoons of olive oil extra virgin
- Salt
- Pepper