Elisa and Laura offer you a recipe for excellent seafood 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 prawns and cleaned squid in olive oil and garlic, season with salt and take them from the heat. Pour the soup into bowls and on each lay 2 prawns (of which only one with its head) and the squid. Add a drizzle of raw oil and pepper; serve hot.
The dish can be served with a glass of Podere Sassaie white wine produced by the Petreto Farm.