Cream of broad beans with prawns and Bergamia
Ingredients for 6:
17,65 oz fresh prawns,
1/2 glass Bergamia oil,
freshly ground salt and white pepper,
35,30 fl.oz. fresh broad beans.
Boil the beans in salt water for 2 minutes, drain and rinse in cold water, peel and blend them with the Bergamia oil and the pepper, check for salt and put onto serving individual dishes. Peel the prawns and place them carefully on top of the purée, dress with oil and serve.
Recipe by Valeria Vocaturo www.cuochepercaso.it
In this dish: