
Prawns with fresh borlotti beans

by:




I have suggested that you use some of the liquid from cooking the beans to make a little "sauce". However, in our kitchen we never waste anything, so before we start this dish we make a stock from the shells of the prawns, which we use instead of the bean water. We sauté the shells in a little olive oil with a splash of white wine, some chopped chile and garlic (for about 6 ounces prawn shells, we would use half a chile and two garlic cloves), plus a tablespoon of our homemade tomato sauce (you could use tomato passata). Then we add enough water to cover (no more, as we want to concentrate the flavor), boil everything for 10 minutes and strain the stock, really squeezing the shells against the sieve.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
1 pound fresh borlotti (cranberry, beans in their pods, about 9 ounces or 1/4 pound shelled dried borlotti beans, soaked for 24 hours)
1/2 head of garlic (unpeeled, plus 3 extra cloves finely chopped)
1 stalk celery (chopped)
bunch of sage
6 tablespoons extra virgin olive oil
12 large fresh prawns (shell on)
4 tablespoons olive oil
2 teaspoons sliced sweet chile pepper
1/2 wineglass of white wine
2 tablespoons tomato passata
salt and pepper
To serve:
1 clove garlic
handful of flat-leaf parsley
extra virgin olive oil (preferably Tuscan)
Servings Per Recipe: 4
Amount per Serving
Calories: 771
- Total Fat: 39.5 g
- Saturated Fat: 5.8 g
- Trans Fat: 0 g
- Cholesterol: 26.5 mg
- Sodium: 214.5 mg
- Total Carbs: 76.1 g
- Dietary Fiber: 31 g
- Sugars: 1.7 g
- Protein: 30.7 g
preparation

comments