Recommended product
Chopped Tomatoes 2x230g
200 g
A single ingredient: fresh tomatoes ripened under the sun, cut in delicious cubes and packaged on location to bring to the table an inimitable taste. Excellent for pizza or pasta and to enhance the flavor of every fish-based dish. Chopped tomatoes are perfect for recipes that call for diced tomatos!
Ingredients for 4 people
| Ingredients | |
|---|---|
| Chopped Tomatoes 2x230g | 200 g |
| Champignon mushrooms | 100 g |
| Chickpea Flour | 250 g |
| Corn seed oil | 3 tablespoons |
| Eggplants | 100 g |
| Extra Virgin olive Oil (EVO) | 4 tablespoons |
| Extra Virgin Olive oil (EVO) | as required |
| Pepper | to taste |
| Pepper | to taste |
| Peppers | 100 g |
| Salt | to taste |
| Salt | 1 pinch |
| Water | 700 ml |
| Zucchini | 100 g |
Preparation
Pour the chickpea flour in a bowl and gradually incorporate water.
Blend with a whisk (avoiding lumps) until you obtain a liquid, velvet batter and remove the froth with a skimmer.
Let it rest at room temperature for 6/8 hours, often stirring and removing the froth; after 4 hours add EVO oil and blend again. After 8 hours the batter is ready to be cooked so season to taste.
Pre-heat the oven at 200°, grease a shallow oven- tray with 3 spoons of corn seed oil and pour the mixture in it. Bake for about 25 minutes. Once golden and crunchy on its surface, the chickpea Pancake is ready.
To prepare the Vegetables Red Caponata dice the vegetables and cook them separately. Once ready, place them together in a casserole with salt and pepper as desired.
Add Pomì chopped tomatoes and cook over medium heat until it turns to a nice dark-red colour. Season to taste. Serve the Caponata together with square-cut chickpea Pancakes.
