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A delicacy that embodies the essence of Puglia: seafood caught in the sea off Gallipoli, in the province of Lecce, and the generous gifts of the land in the province of Bari, namely onions from Acquaviva delle Fonti. Gallipoli prawns are a prized species, highly appreciated by connoisseurs who love to pair them with a glass of Salento white wine, which enhances their flavour. Unlike common prawns, their characteristic colour is scarlet and so bright that it almost seems fluorescent. The shades range from darker colours to a soft pink, embracing all the various shades of red, which give these crustaceans a truly unique charm, even in their presentation. These crustaceans also have unique characteristics in terms of taste: when fresh and raw, they are meaty and delicate, but once prepared and well cooked, they are ‘sweeter’ than other prawns and go well with ingredients that play with the top notes and aftertaste of flavours.
Ingredients
12 red prawns from Gallipoli
500 grams of dried beans
100 grams of potatoes
1 onion of Acquaviva delle Fonti
70 grams of extra virgin olive oil
salt as required
pepper to taste
Method
Put the broad beans and the chopped potatoes in a high pan. Cover completely with a liter of water, salt and cook over low heat without lid for about an hour, avoiding to mix. When cooked, the beans must be soft and the water must be almost completely evaporated. Now add the oil and blend the beans and the cooked potatoes in order to obtain a puree. Shell the prawns of Gallipoli at this point, brown them in a pan with a little oil, add a pinch of salt and, to taste, also the pepper. Now chop the Acquaviva delle Fonti onion and add it to the prawns. At this point the delicacy is ready: put the bean purée and potatoes in a serving dish, lay the prawns with the onion and serve at the table.
…good appetite
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