Match the fish to the typical products Basilicata: that is the challenge launched by the Italian Federation of chefs on the occasion of the 27th National Congress. And I came up with this dish: chicken soup with fried chickpeas blacks of Pomarico, accompanied by Tater gallinella di mare, melanzana rossa di Rotonda Dop, dried peppers Senise Pgi, cacioricotta lucano and breaded in seasoned with a crumble of bread of Matera Igp. The whole perfused Majatica Virgin olive oil Dop. I love fish soups, and a huge chicken over 1,5 pounds caught in the waters of Anzio tempted me by shoals of fish. The combination with croquettes, my other passion, It was only natural. The combination of fish and eggplant was enhanced by the Breading to bread of Matera, really crunchy and I suggest you recommend trying for any type of croquette or fritter you to do. The ' crunch’ was an extraordinary.
Ingredients for 4 people:
- 1 hen from about 1 kg of which 300 grams of pulp for the croquettes, the head, the bone and the rest of the pulp for soup
- the head, the bone and flesh side of the little hen
- 10 Piccadilly tomatoes
- a few threads of parsley
- a clove of garlic
- lemon thyme as required
- salt and pepper
- Oil extravergione of DOP olive Majatica enough
for the croquettes
- 300 grams of chopped chicken
- 60 grams of bread crumbs Matera IGP
- 4 red eggplant of Rotonda DOP
- 3 dried peppers of Senise IGP
- 50 grams of cacioricotta Lucan
- 4 tablespoons whole milk
- 1 egg
- salt and pepper
- extravergione oil Majatica Dop enough
for breading croquettes
- Bread of Matera IGP coarsely chopped enough
- enough flour
- 2 whole eggs
- salt to taste
- peanut oil for frying as required
for fried chickpeas
- 30 grams of chickpeas blacks Pomarico
- salt to taste
- peanut oil as required
First of all, the night before, soak the chickpeas in plenty of water. After at least 12 hours of permanence in water, boil them in lightly salted water for 40 minutes. Drain and set aside. Weigh the fillets of gurnard and set aside the required amount for the croquettes, the rest will enrich the soup.
Cover the bottom of a large pan with olive oil. Combine the clove of garlic and make heat the oil and saute the garlic over low heat without letting him take color. Meanwhile, wash and chop the tomatoes and place them in the pan. Fry and add the bones, the head and the pulp of the necessary hen for soup. Then, Add parsley (I leave it whole because then I remove him). Fry the fish well, salt and add 250 ml of water. Cook over a low heat for about 20 minutes. Filter through a sieve with fine mesh soup, taking care to crush the tomatoes with a spoon to get as much juice as possible. Set aside the meat and carefully remove the meat from the head and bones from. Then, put everything aside.
For the croquettes: dice three eggplants and derive from the last of the eggplant peel strips as much as possible devoid of pulp, cut into thin strips and set them aside. Dice the rest of the pulp and merge the previously cut eggplant. Season with salt and fry the diced eggplant in a drizzle of extra virgin olive oil of Majatica. When are golden, drain and set aside on a sheet of absorbent paper. Fry the skins submerged in peanut oil and set aside.
Put the Matera bread crumbs in a bowl with four tablespoons of milk and let it soak. Remove the skin from the fillet of gurnard and chop with a knife, taking care to remove any thorns. Put the pulp in a bowl gurnard, add the eggplant, the squeezed bread crumbs, the egg, chopped parsley, cacioricotta grated. Add salt and pepper and knead until mixture is smooth. Shape into large balls of a walnut and roll in flour, then beaten egg and slightly salty, Finally, Bread of Matera pressing to make it adhere well to the surface. Fry the croquettes in plenty of peanut oil: They are cooked when they rise to the surface and will appear golden brown.
For the chickpeas: fry for a few minutes previously boiled chickpeas in plenty of peanut oil,drain and place them on a sheet of absorbent paper. Finally, season with salt.
To Serve the soup: pour the hot broth in a large holster, lay out a few pieces of meat and some fried chickpeas. Lay the center four or five croquettes and garnish with the fried eggplant peels and lemon thyme sprigs.
THE PAIRING: This is a dish with intense flavors and very varied, strong taste, with the presence of frying. Our choice is a white wine, a Trento DOC classic method, aromatic seeds made from Chardonnay grapes and aged in oak barrels Austria. We chose the Reserve Vineyards, produced by Cantine Ferrari after a careful manual selection of grapes: complex bouquet, elegant taste between fruit sensations and toasted yeast. A well-balanced wine.