King prawns wrapped up in a “cape” of “guanciale” with chickpeas cream
Ingredients for 4 persons:
- King prawns: nr. 12
- “guanciale” (lard from the pig’s cheek) slices: nr. 12
- Chickpeas: 200 g
- Chopped leek: 20 g
- Rosemary: 1 small branch
- A clove of garlic: nr. 1
- Extra-virgin olive oil: 1 cl
- Salt: 2 g
- White pepper: 1 handful
PREPARATION:
Leave the chickpeas soaked for at least 6 hours, then strain them and sauté them in a saucepan with a little quantity of extra-virgin olive oil, a crushed clove of garlic and the rosemary. Let this mixture acquire its flavours for some minutes, add some water until chickpeas are completely covered and cook it for about 2 hours at low flame. Peel king prawns, add salt and pepper and wrap them up with some “guanciale” slices. Put them on a baking plate and bake them at 220°C for 8 minutes. Mix chickpeas by the mixer as to obtain a cream, add salt and pepper and display it with a mirror shape on the plate. Put 3 king prawns on the cream and add a little quantity of extra-virgin oil on them.
Possible recipe variants:
Instead of utilising “guanciale” slices it is possible to use: Speck (smoked raw ham), Salted lard, “Fiocco” ham, “Culaccia” ham
Suggestions for a better tasting:
After removing the thick pork rind, thinly slice. Leave the spice on the product, if you want to obtain a better marked taste. We suggest to slightly remove the lower product layer, in case you want the taste to be dainty.
How to keep:
Keep in its wrapping in the fridge. Once you open the wrapping, cook and eat.
SUGGESTED WINE: Roero Arneis D.O.C.G.
