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Garganelli with Mazzancolle (shrimps) and cherry tomatoes with basil, herb bean fondant

Ingredients for 4 people:

280g of Garganelli 8 Mazzancolle (shrimps)
16 cherry tomatoes 2 potatoes
basil and garlic

For the bean fondant with herbs:

200g white beans onion and garlic
extra virgin olive oil 50g rolled bacon
rosemary, sage, thyme 1 lt chicken broth
salt and pepper

Recommended cooking tools

Sauce Pan 2 handles Ø 20cm
Skillet 2 handles Ø 28cm
PastaSì 5lt
Santoku knife
Paring knife


For the bean fondant, prepare a base with garlic, onion and rolled bacon in a saucepan, sauté and then add the beans, herbs, douse with broth and bring to cooking.Once cooked mix everything adding extra virgin olive oil.In separate skillet put oil, onion, garlic and add the cherry tomatoes cut in half with a Paring knife, basil and wilt quickly. At this point add the shucked shrimps cut into small pieces with a santoku knife, salt and pepper.Cook the garganelli in boiling salted water, then toss them in the cherry tomato and shrimp sauce. 


Spread a layer of bean fondant on the plate, lay the Garganelli on top and garnish with a basil top. Finish with a drizzle of raw extra virgin olive oil.

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