Square-shaped chicken with a new tomato sauce

Upward to the heavens

Components

• 1 tea cup of chickpeas
• One egg
• 2 tablespoons of butter, melted
• 1/2 cup (teaspoon) of wheat flour
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of salt
• Three liters of water

Setup mode

1. Soak the chickpeas in water overnight.

1. In a large pot, combine 2 liters of water with a pinch of salt, add the drained grains, and heat over medium to low heat. Cook for 1 hour, then drain the water.
2. Using a food processor or blender, blend the baked grains until they form a smooth paste.
3. In a bowl, combine the chickpea paste with the egg, melted butter, flour, and 1 teaspoon of salt. Knead with your hands until the mixture is smooth and uniform.
4. On a smooth and floured surface, shape the dough into rolls measuring 2 cm in diameter. Slice the rolls into 1 cm pieces.
5. In a big pot, bring 3 liters of water and 1 tablespoon of salt to a boil over high heat. Once boiling, add 10 cupcakes to cook. When they float to the top, take them out with a skimmer and place them in a bowl containing 1/2 cup of water and 2 tablespoons of olive oil. Continue this process until all the horns are cooked. Book.

To prepare the sauce

Components

• One can of diced tomatoes
• Three fully mature fresh tomatoes
• 1 garlic clove
• Two tablespoons of olive oil
• 2 tablespoons of butter
• Half a tablespoon of sugar
• Half a teaspoon of salt
• Add ground pepper gradually, adjusting to your preference.
• Basil leaves for garnish, as desired

Setup phase

1. In the blender, blend the skinless Italian tomato.

1. Score an X at the bottom of each raw tomato. Briefly immerse the tomatoes in a pot of boiling water. Prepare a separate bowl filled with ice water. Take the tomatoes out of the hot water and immediately place them in the ice water. Using the X, peel back the skin in four sections. The thermal shock helps loosen the skin for easy removal. Quarter the tomatoes, discard the seeds, and then chop them into cubes.
2. On a cutting board, select the garlic and basil leaves, setting aside some leaves to garnish the dishes.
3. Place a medium pan over medium heat with olive oil and butter. Sauté the chopped garlic and 2 tablespoons of fresh basil for 1 minute. Stir in the crushed tomato and tomato cubes, then season with sugar, salt, and ground pepper. Reduce the heat, cover the pan, and let it cook for 10 minutes.
4. When ready to serve, combine the cooked and drained scrambled eggs with the hot sauce. Place it over low heat, and once it starts to boil, turn off the heat.
5. Distribute the gnocchi among 4 plates and garnish with fresh basil leaves. Serve right away.