Ingredients for 4 people:
- 300 g dried beans;
- 300 gr shelled prawns;
- 500 gr paccheri;
- 3/4 cherry tomatoes;
- 2 cloves of garlic;
- 50 g L’Equilibrato EVO Olive oil;
- 1 celery stalk;
- 1 bay leaf;
- Chopped parsley to taste;
- Salt to taste;
- Pepper to taste;
Procedure:
- Leave the dried beans to soak overnight. The next day, rinse them and put
- them in a frying pan with diced cherry tomatoes. Add a clove of garlic, parsley, a bay leaf and a celery stalk. Cover the beans with water, season with salt and pepper to taste.
- When they start to boil, lower the heat and continue cooking for more than an hour.
- Saute the prawns in a pan with L’Equilibrato EVO Olive oil and a clove of garlic, keep aside.
- When the beans are cooked, blend most of them.
- Stir-fry the al dente paccheri with the prawns, bean cream and wholebeans for 3 minutes.
- Serve with a sprinkling of fresh parsley and a drizzle of chili-flavored Il Guastafeste EVO Olive oil.