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Cream of chickpeas with prawns bassoon

ingredients

servings

4

Lard

100 oz

Prawns

8 unit

Chickpeas

250 oz

Carrots

1 unit

Celery

30 oz

Garlic

1 wedge

Onions

1 unit

Fresh rosemary

10 oz

Iodized salt

to taste

Black pepper

to taste

Extra virgin olive oil

to taste

first courses from Italy

Cream of chickpeas with prawns bassoon

Cream of chickpeas with prawns bassoon

with meat with shellfish high in iron high in potassium high in phosphorus

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of chickpeas with prawns bassoon

I took the opportunity as soon as the temperature suddenly dropped, making the most livable climate, ideal for enjoying this dish which, according to my husband, it's amazing, and it is for me ... accompanied by a very fresh wine.

Cream of chickpeas with prawns bassoon step 1

step 1

Put the dried chickpeas to soak for about 24 hours, in a large bowl with fresh water whereas the volume of legumes tend to double.

Cream of chickpeas with prawns bassoon step 2

step 2

At the time of cook, drain the chickpeas and rinse under running water, if they are used in the chickpeas already boiled box, these steps should not be played and read the cooking time required.

Cream of chickpeas with prawns bassoon step 3

step 3

Clean the carrot, celery, garlic and onion halves and make a mince.

Cream of chickpeas with prawns bassoon step 4

step 4

In a large pan, preferably earthenware, add extra virgin olive oil and add the chopped vegetables and brown.

Cream of chickpeas with prawns bassoon step 5

step 5

Add the chickpeas, rosemary and cover with hot water. DO NOT add salt immediately otherwise the skin of the chickpeas will tend to harden.

Cream of chickpeas with prawns bassoon step 6

step 6

Cook over medium heat, with the lid slightly away, for about an hour and a half worth always adjust tasting, making sure that the water does not dry up ever.

Cream of chickpeas with prawns bassoon step 7

step 7

Every now and then add hot water as needed.

Cream of chickpeas with prawns bassoon step 8

step 8

When cooked, they must present itself as in the photo, not too liquid but not too dry.

Cream of chickpeas with prawns bassoon step 9

step 9

Meanwhile clean the shrimp under running water trickle eliminating the black on the back, only the central part shells leaving the head and tail as photograph.

Cream of chickpeas with prawns bassoon step 10

step 10

Dry with absorbent paper and wrap the part of each shelled shrimp with two slices of cheek of Gray Casentino.

Cream of chickpeas with prawns bassoon step 11

step 11

porcare with a teaspoon of extra virgin olive oil the inner part of a large frying pan and make lightly fry a clove of garlic.

Cream of chickpeas with prawns bassoon step 12

step 12

Add the shrimp and turning brown them on both sides, being careful not to break them.

Cream of chickpeas with prawns bassoon step 13

step 13

While waiting for the prawns are ready, put the chickpeas in a high enough container and with a mixer to blend immersion until obtaining a homogeneous cream.

Cream of chickpeas with prawns bassoon step 14

step 14

Put a heaping spoonful of chickpeas into a bowl and, without raising the ladle, with circular gestures enlarge the cream.

Cream of chickpeas with prawns bassoon step 15

step 15

Arrange shrimp on two, giving a slight grinding of pepper and drizzle with good extra virgin olive oil.

Cream of chickpeas with prawns bassoon step 16

step 16

Serve warm, if desired with the tip of a sprig of rosemary as a decoration.

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