Mazzancolle al lardo di Golonnata in puree di ceci recipe
A delicious recipe from our chef Antonella in Veneto, Italy. Learn how to cook more traditional Italian recipes on an Italian cooking holiday.
Large prawns served with pork fat on a bed of chick pea puree
• 500g of cooked chick peas
• 10 King prawns (“mazzancolle”)
• 10 slices of lard from Colonnata
• Salt and pepper to taste
• Extra virgin olive oil
• 1 knob of butter
Prepare the mazzancolle by peeling off the shell and removing the vein, leaving the head intact. Sauté the chick peas in olive oil and rosemary and after 5 minutes use a mini mixer to blend them in to a puree, adding a knob of butter to make the mixture a touch creamier. Wrap every single “mazzancolla” with a strip of lard, then sauté in a non-stick pan for 3 minutes.
On a large plate, place a generous amount of the chick pea puree and then place 2 mazzancolle, garnishing with a little rosemary twig.