First Course · Murgia Black Chickpeas
Murgia Black Chickpeas with Red Prawn and Rosemary
Murgia black chickpeas, both puréed and whole, served with seared red prawn and rosemary.
Method
Soak the chickpeas for 12 hours.
Cook them slowly until tender.
Blend some of the chickpeas with Carone extra virgin olive oil.
Sear the prawns in a pan for a few seconds.
Plate with chickpea purée, whole chickpeas and red prawn.
Finish with rosemary and a drizzle of Carone extra virgin olive oil.
Murgia Black Chickpeas with Prawn and Olive Oil
The two textures of Murgia black chickpeas make this dish especially satisfying: some are blended into a purée, while the rest remain whole. To learn about their local history, read the entry for the Slow Food Presidium for the Murgia Carsic Black ChickpeaThis recipe also showcases the Italian extra virgin olive oil made by Olio Carone at its mill in Toritto. Cook the chickpeas until tender, then blend some with the oil, adding a little cooking water to adjust the consistency. Searing the prawns for only a few seconds helps keep them tender; add them to the dish just before serving. Rosemary lifts the aroma of the pulses, while the raw olive oil brings the purée and whole chickpeas together. Assemble the dish just before serving so the contrast between the silky purée and the firmer chickpeas remains clear. You can cook the chickpeas in advance and blend them shortly before serving, drizzling in the oil to create a smooth purée.
Cuoci i ceci fino a renderli morbidi e frullane una parte con l’olio, regolando la densità con poca acqua di cottura. Scottare i gamberi per pochi secondi aiuta a conservarne la morbidezza; aggiungili al piatto solo al momento del servizio. Il rosmarino completa il profumo dei legumi, mentre l’olio a crudo lega la crema e i ceci interi. Servi la preparazione appena composta, così il contrasto tra la parte vellutata e quella più consistente rimane riconoscibile.
Puoi preparare i ceci in anticipo e frullarli poco prima di servire, aggiungendo l’olio a filo per ottenere una crema uniforme.
A drizzle of olive oil, another recipe.
Bring the flavours of Puglia to your table with Carone extra virgin olive oil.
First Courses · Murgia Black Chickpeas
Murgia Black Chickpeas with Red Prawn and Rosemary
Murgia black chickpeas served both creamy and whole, with seared red prawn and rosemary.
Method
Soak the chickpeas for 12 hours.
Cook them slowly until tender.
Blend some of them with Carone extra virgin olive oil.
Sear the prawns in a pan for a few seconds.
Plate with chickpea cream, whole chickpeas and red prawn.
Finish with rosemary and a drizzle of Carone extra virgin olive oil.
Murgia Black Chickpeas: Cream, Prawns and Italian Olive Oil
The two textures of Murgia black chickpeas make this dish more interesting: some are blended into a cream while the rest remain whole. To learn about their local history, see the scheda del Slow Food Presidium for the Murgia Carsic Black Chickpea.. This recipe also highlights Italian extra virgin olive oil produced by Olio Carone at its mill in Toritto.
Cook the chickpeas until tender, then blend some with the oil, adjusting the consistency with a little cooking water. Searing the prawns briefly helps keep them tender; add them to the dish just before serving. Rosemary complements the aroma of the legumes, while the finishing oil brings together the cream and whole chickpeas. Serve as soon as assembled so the contrast between the smooth and firm textures remains clear.
You can cook the chickpeas ahead and blend them shortly before serving, adding the oil in a thin stream for a smooth cream.
A drizzle of olive oil, another recipe.
Bring the flavours of Puglia to your table with Carone extra virgin olive oil.
