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GAMBERI E CANNELLINI ALLA TOSCANA
Shrimps with Cannellini Beans
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Ingredients
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20 large shrimps or medium-size prawns
1/2 oz. rosemary, chopped
1/2 lb. cannellini beans (boiled)
4 tbs. extra-virgin olive oil
2 tomatoes, diced
3 1/2 oz. water used to boil beans
salt
pepper
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Preparation
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How to make the gamberi e cannellini alla toscana:
After soaking the cannellini beans overnight, cook them in lightly salted cold
water for one hour or until tender. Heat 1 oz. of olive oil in a
casserole; brown the garlic and remove it. Add the shrimps and cook each
side for 1 1/2 min. Add the rosemary, tomatoes, cannellini beans,
water, salt and pepper and simmer for 3 more mins, over a medium heat.
Remove from heat; place either in single serving plates or in a platter.
Top the gamberi e cannellini alla toscana with a spoonful of extra-virgin olive oil and serve straight away.
Recipe courtesy of The Italian Trade Commission.
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(c) 1997-2008 E. Massetti
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