Ingredients:
300g of Barilla Risoni Durum Wheat
200g cooked cod flakes
100g cooked chickpeas
1 Bahia orange
100g cherry tomatoes
2 sliced garlic cloves
1 leek, thinly sliced
1 purple carrot in half moons
1L of vegetable broth
80ml dry white wine
Chopped fresh parsley
Extra virgin olive oil
Salt and black pepper to taste
Preparation mode:
Heat a drizzle of olive oil in a frying pan and brown the orange slices on both sides and the cut tomato well. Reserve. In the same frying pan add another drizzle of olive oil and start browning the sliced garlic. Add the garlic powder and sliced onion, and sauté well.
Add the chickpeas and let cook for a few minutes. Season with salt and black pepper to taste. Add the cod and then the white wine. Cook for another 5 minutes.
Cook the Risoni in the vegetable broth for 9 minutes. Drain and add to the sauce. Cook for the remaining minutes, adding broth if necessary. Turn off the heat, adjust salt, pepper and oil. Finish with fresh parsley, orange zest, orange and golden tomato.