Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 35

Prawns and beans make one of the great classic combinations of Italian cooking. Fresh borlotti beans are in season in the UK in July and August and taste wonderful. If you’re in a hurry, though, open a couple of cans instead and this whole dish will take only a few minutes. Giorgio

Serves 4

16 large peeled raw prawns

2 tablespoons extra virgin olive oil, plus extra for drizzling

3 garlic cloves, finely chopped

2 red chillies, finely sliced

50ml/2fl oz white wine

sea salt and freshly ground black pepper

For the borlotti beans:

about 1.3kg/3lb fresh borlotti beans (you will need 450g/1lb shelled weight)

4 sage leaves

1 bay leaf

6 sprigs of parsley

½ celery stalk

1 garlic bulb, cut in half

Shell the borlotti beans and put them in a large saucepan. Make a bouquet garni by tying together the sage, bay leaf, parsley and celery with string. Add to the beans along with the garlic bulb, cover with plenty of cold water and bring to the boil. Reduce the heat and simmer gently for 30 minutes or until the beans are tender, then drain and set aside.

Butterfly the prawns by slicing nearly all the way through them lengthways and opening them out.

Heat a large, heavy-based frying pan, add the olive oil, then add the garlic and chillies and fry for a few seconds. Add the prawns and fry for about 3-4 minutes, until just cooked through. Add the white wine and ignite with a match to flambé the prawns (but not the curtains!). When the flames have died down, remove the prawns from the pan and set aside.

Add the drained borlotti beans to the pan and heat through, so they take on the garlic and chilli flavours. Return the prawns to the pan and toss everything together, then season to taste. Serve the prawns and beans liberally drizzled with good extra virgin olive oil and sprinkled with lots of freshly ground black pepper.