Gamberi e Fagioli

Prawns and Beans

Preparation info

  • 4

    people
    • Difficulty

      Easy

Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

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 gremolata can be prepared in advance.

Ingredients

    Method