Mazzancolle al Lardo di Colonnata in Puree King prawns served with lard on a bed of chickpea
Ingredients (serves 5) • 500 g of chick peas • 10 king prawns • 10 slices of lard from 'Colonnata' • rosemary • salt and pepper to taste • extra virgin olive oil • 1 knob of butter Sautè the chick peas in olive oil and rosemary for 5 minutes using a mini-mixer to blend them into a puree, adding a knob of butter to make the mixture a touch creamier. Wrap every single prawn with a strip of lard, then sautè in a non-stick pan for 3 minutes. On a large plate, place a generous amount of the chickpea puree and 2 prawns on the top, garnishing with a little rosemary twig.
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