Cod pouch with chickpeas
Time: 2 stunden
Difficulty: Media
For talega.-Morrococo, spinach sauté with garlic porro or onions, scrambled eggs, fried cod and demigado.
For Morroco.-Coated chickpeas, onions, virgin olive oil (picual), salt and ground white pepper.
Preparation
Preparation (Talega):
The onions are cut into fine juliana and rehoged in olive oil; when well fried, the chickpeas are added and rehoged until a soft cream is formed. It's spilled and reserved. For the chickpeas pancake, bread from the previous day is used, a glass of sherry or dry wine, eggs, virgin olive oil, cooked chickpeas, a chorreon of almond milk, salt and parsley.
Preparation (Morrococo):
The bread is rehoged with almond milk and the eggs, a copy of wine, parsley, garlic - very spicy - and salt are added. It is removed until a consistent mass is left so that it can be worked with a roller and mixed with whole chickpeas. The working table is sprinkled with flour and the mass is stretched with the roller until it forms a layer of 1.5 cm thick. The pancakes are cut into a rectangle with a knife, they are flattened and fried in virgin olive oil. They are deposited in a grilled-leaf container and reserved.
