Ingredients for 2 portions:
- 1 Ginos sundried tomatoes tin (COD. 01001),
- 1 box of Ginos Special Edition anchovies fillets (COD. 05016),
- 400 g of boiled chickpeas (COD. 01234),
- 5 garlic cloves,
- 1 rosemary sprig,
- 100 g e.v.o. oil (COD. 02201),
- Ginos capers as requested,
- Salt and pepper as requested.
Open and drain the sundried tomatoes and cut them into strips.
Open and drain the anchovies box.
Drain the chickpeas and place them in a pan with a drizzle of garlic oil and rosemary.
Let it cook for 5 minutes, add a glass of water, remove the rosemary sprig and blend everything together.
Pour the chickpeas crema in a bowl, add the remaining oil and season it with pepper and salt.
Put the mixture into a sac a poche with a star tip.
Compose the dish in this way:
1. Create a small rose with the chickpeas cream, place a rolled anchovy fillet on it, add some capers.
2. Complete it with sundried tomatoes strips.
