THENGREDIENTS X 4:
400 g dried chickpeas (or already boiled in a jar)
200 g flour
100 g semolina
400 g prawns already peeled
1 onion
1 clove of garlic
1 sprig of parsley
1 sprig of rosemary
1/2 salted candied lemon (found in ethnic shops)
extra virgin olive oil, salt and pepper
Chickpea and prawn pasta with candied lemon (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
Method
Soak the chickpeas the night beforethen rinse them and cook them in a saucepan in plenty of water, with the rosemary, until they are soft but not crushed.
Brown the chopped onion with 3 tablespoons of oil and add the chickpeas, with a little cooking water. Season with salt and pepper, then blend only a part.
Prepare a dough with the farinand, the salt, 1 tablespoon of oil and the water necessary to give it a firm consistency. Roll it out, make some sheets, roll them up and, cutting them, make the noodles. Boil them in abundant salted water.
Meanwhile briefly sauté the prawns in a pan with a drizzle of oilthe clove of garlic, the chopped parsley and the chopped confit lemon (you can alternatively use the grated rind of an untreated lemon).
Drain the pasta, season it with chickpeas and prawns and a generous grating of pepper.
Citrus, exotic
Chickpeas with prawns always get along well. A harmony that does not break down if the dish finds its place fermented lemon, salted, a passepartout of Arabic cuisine from Marrakesh to Abu Dhabi. Which, once tried, you will usually insert in lukewarm couscous, why not, paired with fresh creamy cheeses.
The décor idea
It’s all a match: glasses and tablecloth, napkin and booths behind. Warm, passionate colors and a festive expanse of lotus flowers (or water lilies?) That make you think of the exuberant summer blooms.
The invitation is to match in the mise en place fabrics and dishes: stripes or checks, or flowers.
ON THE TABLE: Fabric, napkin, booth, LAURA URBINATI glasses and plates, IVV saucer, COIN CASA bottle, ALESSI cutlery.
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