Chikpeas prawns basket

Chikpeas prawns basket

Oil to be used: Intense Fruity
Difficulty: Medium
Time: 45 Minutes
Ingredients for 4 people
  • 150 gr grated Parmesan cheese
  • 1 chickpea can
  • 2 garlic cloves
  • 12 Prawns
  • One beef boullion
  • Rosemary, bay leaves, onion
  • Half a small glass of brendy
  • Salt and Pepper
  • Intense Fruity EVO Oil
Preparation
Place in a no adhesive pan e couple of spoons loaded with grated Parmesan cheese and let it slowly melt at a low fire. When the cheese has formed a sort of waffle, let it cool and place it into a cupping glass allowing the waffle to get a concave shape. Repeat the operation another three times, so as to get 4 concave waffles.
Fry a thin chopped onion in extra virgin olive oil with one garlic clove, a bay leave and a tiny branch of Rosemary.
Add the chickpeas with 150 ml of their own  can water and let them  cook for about 20 minutes; remove the garlic, bay leave and Rosemary, add salt and pepper according to your taste and mix the whole.  Keep it hot.
Give taste to one spoon full of extra virgin olive oil with the other garlic clove. Add half  a  small glass of brandy and a tea spoon of concentrated beef bouillon melted into a quarter of a cup of water; add the prawns and let them cook for three minutes.
Add the prawns to the cream of chickpeas let it cook at slow fire until you get the right density.
Put some chickpeas cream inside the Parmesan cheese nests (concave waffles), place the prawns on top of and decorate with a tuft of Rosemary.
Add more taste with some drops of extra virgin olive oil of intense fruity and serve.
Suggested type of oils for this recipe
Primo DOP extravirgin olive oil
Extravirgin olive oil intense fruity
Primo DOP
Region: Sicily
€ 13.20 with VAT
Full description
Sole Sabino extravirgin olive oil
Extravirgin olive oil intense fruity
Sole Sabino
Region: Latium
€ 11.90 with VAT
Full description
Cà de Bruson extravirgin olive oil
Extravirgin olive oil intense fruity
Cà de Bruson
Region: Liguria
€ 14.40 with VAT
Full description
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