Chickpea Puree with King Prawns

Here's a delicious and refined Chickpea Cream with Prawns, a dish that enchants the senses and celebrates the authentic flavors of the Apulian tradition. Oleificio Fratelli Vieste rosemary-flavored extra virgin olive oil is the silent protagonist of this recipe, capable of enhancing every nuance of taste and aroma. With its herbaceous and enveloping note, it gives the chickpea cream a unique delicacy and enriches the fresh prawns with a touch of Mediterranean elegance. Follow the preparation of this dish step by step, let yourself be guided by the magic of rosemary-flavored extra virgin olive oil that envelops every ingredient with its intoxicating fragrance.

Enjoy the Chickpea Cream with Prawns with an open heart to emotions and a palate ready to be conquered by extra virgin olive oil. Bon appétit!

INGREDIENTS (for 2 people)

• 250 g dried chickpeas
• 2 sprigs of rosemary + a few sprigs for decoration
• 2 cloves of garlic
• 6 fresh prawns
• salt
• rosemary-flavored extra virgin olive oil
• pepper

PREPARATION

1. Soak the chickpeas for 12 hours. After this time, drain them, rinse them, cover them again with plenty of water and boil them for about 90 minutes, adding a sprig of rosemary. Salt at the end of cooking and let them cool.
2. Drain the chickpeas, reserving the cooking water, and blend them with an immersion blender (set some aside for decoration) adding about 450 ml of their water, until a smooth cream is obtained. In a clean saucepan, heat 3 tablespoons of rosemary-flavored oil, sauté the garlic cloves for a few minutes, add a sprig of rosemary and flavor the chickpea cream, stirring continuously to prevent it from sticking. Remove the garlic and rosemary and keep warm.
3. Peel the prawns, remove the dark filament with the help of a toothpick, then cook them in a pan with a tablespoon of rosemary-flavored oil for about 1 minute per side; season with salt and pepper. Serve the chickpea cream, decorating each portion with the whole chickpeas, 3 prawns, a pinch of freshly ground pepper, a sprig of rosemary and a drizzle of rosemary-flavored oil.
4. Serve with cubed bread, toasted under the oven grill.