Elisa and Laura offer you an excellent seafood recipe to prepare during these Easter holidays. Ingredients for 4 people:
50g of cooked chickpeas
extra virgin olive oil
pepper and salt
Mash the chickpeas with their water and sautéed garlic, olive oil and herbs. Season with salt and pepper. In a pan, cook the shrimps and cleaned squid in olive oil and garlic, season with salt and keep aside. Pour the soup into bowls and on each lay 2 prawns (only one with its head) and the squid. Add a drizzle of extra virgin olive oil and pepper; serve hot.
The dish can be served with a glass of white Podere Sassaie wine produced by the Petreto Farm.
Elisa Berghi and Laura Franceschetti