Prawns involtini with chickpeas and pimento
Mum would wrap prawns with any kind of cold cuts that we had —pancetta, prosciutto, ham— and then fasten them with little skewers. Then she’d cook the prawn skewers on top of the chickpea ragù in the oven. It’s very difficult to stop eating this dish once you start. Make sure you have some good bread around to scoop up the chickpeas and the “guazzetto”.
• 300g chickpeas (left to soak in water overnight)
• 1 carrot
• 1 bay leaf
• 12 prawns, peeled
• 12 slices of pancetta (non-smoked bacon cured with salt)
• 1 tomato, diced
• 50g rosemary (whole sprigs)
• 2 garlic cloves, minced
• ½ bunch of parsley, chopped
• 1 chilli, chopped
• 2 red capsicums, diced
• 100 ml lemon juice
• 300 ml extra-virgin olive oil
• Salt and pepper
• Smoked paprika
1. Cook the chickpeas in a pot of water with the carrot, onion and bay leaf.
2. As soon as the liquid boils, reduce the flame and cook for 1 hour until tender.
3. Wrap the slices of pancetta around the prawns.
4. Once the chickpeas are cooked, drain (keep some liquid for the broth) and set aside. Add the chickpea liquid, 50 ml olive oil, lemon juice, capsicums, tomatoes and chilli.
5. Bring to the boil and add back the chickpeas. Once the mixture is hot and slightly thickened, adjust seasoning and add the chopped parsley.
6. Heat a non-stick pan. Add and heat the remaining olive oil and sauté the prawns with garlic and rosemary (after cooking, remove the garlic and rosemary). Season with salt and black pepper.
7. Serve in single dishes. Spoon the chickpeas onto the plate and top with the prawns, some baby herbs, a drizzle of extra-virgin olive oil, and smoked paprika.