Fish with saffron
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Cream of chickpeas with prawns bassoon
ingredients
servings
4
Lard
100 grams
Prawns
8 unit
Chickpeas
250 grams
Carrots
1 unit
Celery
30 grams
Garlic
1 wedge
Onions
1 unit
Fresh rosemary
10 grams
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
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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.
preparation
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.
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.
step 3
Clean the carrot, celery, garlic and onion halves and make a mince.
step 4
In a large pan, preferably earthenware, add extra virgin olive oil and add the chopped vegetables and brown.
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.
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.
step 7
Every now and then add hot water as needed.
step 8
When cooked, they must present itself as in the photo, not too liquid but not too dry.
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.
step 10
Dry with absorbent paper and wrap the part of each shelled shrimp with two slices of cheek of Gray Casentino.
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.
step 12
Add the shrimp and turning brown them on both sides, being careful not to break them.
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.
step 14
Put a heaping spoonful of chickpeas into a bowl and, without raising the ladle, with circular gestures enlarge the cream.
step 15
Arrange shrimp on two, giving a slight grinding of pepper and drizzle with good extra virgin olive oil.
step 16
Serve warm, if desired with the tip of a sprig of rosemary as a decoration.
