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Prawn involtini with chickpeas and pimento


You'll need

150 gm dried chickpeas, soaked in cold water overnight, drained 1 carrot, coarsely chopped ½ onion, coarsely chopped 1 fresh bay leaf 120 ml extra-virgin olive oil, plus extra for drizzling 1 red capsicum, seeds removed, finely chopped 1 tomato, quartered, seeds removed, finely chopped 1 small red chilli, seeds removed, finely chopped 100 ml lemon juice 3 cups (loosely packed) flat-leaf parsley, finely chopped 12 medium green prawns, peeled, cleaned, tails intact 12 thin slices of flat pancetta 2 rosemary sprigs 2 garlic cloves, finely chopped To serve: parsley, chard, chervil and cress

Method

  • 01
  • Rinse chickpeas under cold water and combine in a saucepan with carrot, onion, bay leaf, 50ml olive oil and enough water to cover generously. Bring to the boil over medium heat, reduce to low and cook until tender (45 minutes-1 hour). Drain (reserving 150ml cooking liquid) and set aside in a bowl.
  • 02
  • Bring capsicum, tomato, chilli, lemon juice, 50ml olive oil and reserved liquid to the boil in a saucepan over medium heat. Add chickpeas, stir to combine and season to taste. Just before serving add parsley.
  • 03
  • Meanwhile, wrap each prawn tightly with a slice of pancetta. Set aside. Heat remaining oil in a large frying pan over medium heat, add rosemary, garlic and prawns and cook until prawns are cooked through (3-5 minutes). Discard rosemary and season to taste. Serve prawns with chickpeas, scattered with herbs and drizzled with olive oil.

“My husband and I have been avid fans of chef Joe Vargetto for many years and at a GT reader dinner at Oyster Little Bourke, he served prawn involtini with chickpeas and pimento. Would you ask him for the recipe?”
Kathy Morris, via email

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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