Name: Passata di Ceci con Gamberi Rossi (Chickpea soup with Sicilian Red Prawns)
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: Prosciutto rind (optional); Salt and pepper, to taste; 1 bay leaf; 150 g dried chickpeas; 1 small bunch of rosemary; 4 tbsp extra virgin olive oil; 12 fresh medium Sicilian red prawns; 1 onion; 1 large carrot; 1 tbsp tomato paste; 1 clove garlic

Preparation info

Serves:
4

Difficulty
Medium
Ready in
3 hr

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

A modern dish of traditional heritage. The rustic Tuscan chickpea soup is transformed into a smooth elegant veloutè and served with roasted red prawns. This recipe was inspired by Italian chef Fulvio Pierangelini.

Ingredients

150 g dried chickpeas
1 onion
1 large carrot

Europe
Italy
Fish course
Pescatarian
Mediterranean
Sicily
Tuscany
Gluten-free

Method

Wash the chickpeas under running water and soak overnight. Roast the vegetables with a drizzle of oil and a pinch of salt. Simmer the chickpeas with roast onion, carrot, garlic, prosciutto rind (if using) and bay leaf. Add a drizzle of oil, season with salt and pepper and cook for about 1½ hours. Do not use too much water only the quantity needed to cover the chickpeas.

Remove everythin