Umbrina alla Scottadito on Chickpea Cream with Rosemary

Umbrina alla scottadito on chickpea cream with rosemary is an elegant and flavorful dish that combines the delicate taste of the fish with the creaminess of chickpeas and the aroma of rosemary. Here is an Italian version of this recipe.

Ingredients

• 4 umbrina fillets, about 200g each
• 400g cooked chickpeas (you can use canned ones for convenience)
• 1 sprig of fresh rosemary
• 1 garlic clove
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• Vegetable broth as needed
• Lemon juice
• Grated lemon zest

Preparation

1. Start by preparing the chickpea cream. Heat a drizzle of oil in a pan with the peeled garlic clove and the rosemary. Sauté over medium heat until the garlic turns golden.
2. Remove the garlic and rosemary, then add the chickpeas. Deglaze with a little vegetable broth and cook for a few minutes.
3. Blend the chickpeas with an immersion blender, adding more broth if necessary, until you reach a smooth and creamy consistency. Season with salt and pepper.
4. For the fish, rinse the umbrina fillets and pat them dry with paper towels. Lightly salt them.
5. Heat a non-stick pan and, once very hot, place the umbrina fillets in it. Cook for 2-3 minutes per side or until the flesh is golden and flakes easily with a fork.
6. Plate by spreading a bed of chickpea cream on the bottom, placing the umbrina fillet on top, and garnishing with a little grated lemon zest and a drizzle of extra-virgin olive oil.
7. Serve immediately, with a squeeze of lemon juice to taste for an extra touch of freshness.

Trivia

Umbrina is a fish with delicate flavor and firm flesh, ideal for cooking alla scottadito, a technique that involves quick cooking at high temperature. The rosemary chickpea cream is a classic accompaniment in Italian cuisine that pairs perfectly with fish, creating a union between land and sea.