Recipe: Seafood in chickpea soup


Elisa and Laura offer you a recipe for excellent seafood to prepare during these Easter holidays. Ingredients for 4 people:

50g of cooked chickpeas

8 prawns

4 squid


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.

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