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4
peopleEasy
Published 1996
One of those odd ‘surf and turf’ type food combinations, but not a wacky invention of post Nouvelle Cuisine nonsense. This dish seems to have developed traditionally in several regions simultaneously, notably Tuscany and the Veneto. The beans are the same as for Tonno e Fagioli, the prawns are tiger prawns, briefly cooked in a strong court-bouillon, and the seasoning is provided by Gremolata. Everything except the gr