Type of mealMain course
Nº of people
2.5dl Gallo Reserve
- 4 Frozen codfish loins (desalted)
- 250g Carrots
- 250g Turnip greens
- 300g Chick Peas (pre-cooked)
- 50g Onions
- Salt, to taste
- Parsley, to taste
Method of preparation
Peel the carrots, wash and arrange the turnip greens, then cook the carrots whole with the turnip greens.
Cut the codfish loin in half taken out the central bone, place on a baking tray and put in the oven for 15 minutes at 180ºC.
Put the chick peas through a hand pulper, so that you have a purée, chop up the onions and sauté in the Gallo Reserve olive oil.
Then add the purée and cook for a while, then after slitting the turnip greens and slicing the carrots, add the chopped parsley.
Serve the codfish loins on top of the mashed chick peas and the sautéd vegetables.
The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference.
Experiment and share your incredible combinations!