Cicerchia Broth with Sole Skewer and Confit Cherry Tomatoes

Method

1. Soak the cicerchie in water overnight, then drain and peel them.
2. In a pot, heat extra virgin olive oil and add guanciale, lardo, sage, and rosemary. Sauté.
3. Add the leek (cut into large pieces) and the garlic clove. Sauté.
4. Add the cicerchie and a bay leaf. Cover with broth and add a spoonful of tomato paste. Bring to a boil and cook until the liquid has almost completely evaporated (the cicerchie should be dry).
5. Meanwhile, prepare the sole skewers: cut the skinned sole fillets into pieces. Thread alternating pieces of sole and cherry tomatoes onto skewers. Season with salt, pepper, thyme, a slice of garlic, lemon zest, orange zest, and oregano. Drizzle with olive oil.
6. Place the skewers under a hot grill (or in a preheated oven with grill function) for 4-5 minutes, until cooked and slightly charred.
7. Prepare the pancotto: in a pan, toast cubes of bread with a little salt, pepper, and rosemary until golden and crunchy.
8. When the cicerchie are fully cooked and dry, remove the rosemary sprig and bay leaf.
9. Plate the cicerchie mixture, place a skewer on top, add a few confit cherry tomatoes, and scatter the pancotto. Finish with a drizzle of extra virgin olive oil.