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
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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