A delicacy that is a concentrate of Apulia: the catch of the sea of Gallipoli - in the province of Lecce - and the generous gifts of the land of the province of Bari, the onions of Acquaviva delle Fonti. The prawns of Gallipoli are a precious species, much appreciated by connoisseurs who like to combine them with a glass of white wine from Salento, which enhances its flavor. As for their characteristic color, unlike the common shrimp, scarlet and so bright to look almost fluorescent. The shades range from the darkest shades to a soft pink, embracing all the different shades of red, which give these crustaceans a very special charm even in the presentation. Characteristics of uniqueness also in taste, for these crustaceans: if fresh and raw are fleshy and delicate, once prepared and well cooked they are more "sweet" than other shrimps and well matched with ingredients that play with the top notes and the aftertaste of flavors.
- 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
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.