prawns

“DADOLATA” OF BACON AND PRAWNS ON A CHICORY PURÉE BASE Ingredients: 200 g of chickling peas 1 potato 2 carrots 100 g of diced bacon 12 prawns 1 clove of garlic 1 sprig of rosemary Tatanoso extra virgin olive oil to taste Salt to taste Pepper to taste Method: Leave the chickling peas to soak