1 RECIPE PER MONTH: MAY
“DADOLATA” OF BACON AND PRAWNS ON A CHICORY PURÉE BASE
200 g of chickling peas
100 g of diced bacon
1 clove of garlic
1 sprig of rosemary
Tatanoso extra virgin olive oil to taste Salt to taste Pepper to taste
Leave the chickling peas to soak in warm water for a day. Rinse them well and change the water a few times. Cook them in water together with the garlic and rosemary. Simmer on a low heat for about half an hour, stirring occasionally. Remove the foam that rises to the surface. After a while, remove the sprig of rosemary and add a drizzle of oil, salt and pepper to taste, the onion, carrots and potatoes (which should be roughly chopped) and add a little hot water to keep the chickling peas soft. Leave to cook until the chickling peas are soft (for at least another hour). Finally, check the flavour and add salt if necessary. Then, with an electric blender, blend the chickling peas until they form a smooth purée.
In a saucepan, fry the diced bacon. When it is crispy, set it aside and, in the same red-hot pan, blanch the cleaned and peeled prawns for about a minute on each side.
Distribute the chickling peas into four bowls. Place the prawns and bacon on top. Season with EVO oil.
Enjoy your meal!
The chickling peas cream is also excellent with crispy leeks and diced toasted croutons (instead of bacon and prawns).
Pair the chickling peas with a glass of red Salento IGT Uecchi Te Musciu from the Caricato Factory!