Cream of chickpeas and prawns with turmeric. That pairing fish-pulses is winning it is known, and I myself used it over and over again, But if you combine chickpeas and shrimp, one cannot immediately think on a name and a surname specific: Fulvio Pierangelini. -Winning chef has made an unparalleled simplicity Emblem recipe of Mediterranean cuisine. A recipe of course emulated thousands of times, also because of its ease of implementation. I rebuilt my way, also because the consistencies and cooking Pierangelini are inimitable. Then this plate is not to Panjwani, Indeed I am sure that the master (I have the good fortune to meet) I hate it with all my heart. The Chickpea Puree is the same, but I chose to flavor the shrimp with a little’ turmeric, paprika and bread crumbs, in order to obtain a crispy crust on the outside, keeping sweetness and softness within. And I added to the dish of roasted peanuts. I served as an appetizer and it was appreciated: PIERANGELINI fortunately was not among the Diners.
Ingredients for 4 people:
- 200 grams of dried chickpeas
- a clove of garlic
- lemon thyme or Rosemary as required
- 8-12 prawns
- one teaspoon of turmeric
- a pinch of paprika
- two tablespoons of breadcrumbs
- extra virgin olive oil as required
- 40 grams of peanuts
- a little lemon juice
- salt and pepper
With at least 12 hours in advance on the preparation, put the chickpeas to soak in a bowl with cold water. When you are rehydrated, sciaquarli with care.
Cook the chickpeas in unsalted water along with the garlic and thyme or Rosemary until tender (50 minutes), then add salt.
Set aside some cece for garnish and spend the rest with food mill, in order to eliminate most of the legume seed coats, then emulsify the chickpea thus obtained with a drizzle of extra virgin olive oil (I use the Blender, so the cream is softer).
Mix in a bowl the turmeric, paprika and bread crumbs, a pinch of salt and pepper. Clean shrimp by removing husks and shells (but leave the tails, why so are more decorative). Sprinkle the shrimp with a little lemon juice and dip them quickly into the mixture of spices and breadcrumbs.
Veil a pan with very little extra virgin olive oil and, When the skillet will be quite warm, burning the shrimp for 1 minute, on both sides: take a nice deep yellow color, because the heat will melt the pigment of turmeric.
Lightly toast the peanuts.
Serve the puree of chickpeas in individual holsters, by placing the cream 2-3 shrimp. Garnish with a splash of extra virgin olive oil, the Carter adult cast aside and ground roasted peanuts. Serve immediately. Bon appétit!