Amorini with garlic, oil and chopped codfish, chickpeas and toasted pine nuts

Ingredients for 4 people

  • 350g Cubes of salt cod soaked
  • 350g Tagliolini of durum wheat
  • 300g Pastries of precooked chickpeas
  • 250g Extra virgin olive oil
  • 50g Roasted pine nuts
  • 50g Fresh garlic
  • 50g Fresh minced parsley
  • Hot pepper
  • Salt


Fry the whole garlic in a pan with a part of oil (150 g) and chopped chilli pepper, add the cubed cod to cook a minute and season with a chopped parsley. When cooked, add the noodles to the pan and sauté with a sprinkling of Parmesan and pine nuts, if necessary, add a little cooking water. Form the nests with the pasta using the forks and a medium ladle and place them in the dish over the chickpea purée, garnish with the toasted pine nuts, serve immediately hot. PAIRING: Falanghina Demisec Winery - Michele Romano of Ottaviano.

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