by Chef Chef Rocco Carulli
I love the earthy qualities that chickpeas bring to Italian ragus, so I have prepared a light ragu served with local snapper. The dish pairs perfectly with a light Mediterranean lager like Estrella Damm.
Baby arugula, zucchini and basil salad with parmigiano-lemon vinaigrette, and parmigiano reggiano flakes
Crispy local snapper served with chickpeas, pancetta and a roasted tomato ragu
An R House favorite
*Tax & gratuity not included