lunedì 19 luglio 2010


Appetizer - salad - gluten and lactose free

1 lb shrimp, boiled and peeled
1 can Italian cannellini beans, drained and rinsed
1 can Italian chick-peas, drained and rinsed
2 medium tomatoes, diced
4 tbsp parsley, chopped
4 tbsp extra virgin olive oil
1 lemon, juiced
salt and pepper (optional)

First of all, prepare the salad. In a bowl, combine shrimp, cannellini and tomatoes, season with salt, pepper (optional), half of the olive oil and lemon juice. Mix well to combine all ingredients; sprinkle with 2 tbsp parsley and set aside.

Prepare the chick-peas cream. In a blender, arrange chick-peas with the remaining oil and blen until a smooth cream forms; if it's too thick, add a few tbsp of chicken or vegetable broth to thin it, do not use more oil and do not add too much liquid: you need to have a cream.

To serve: line 4 individual small plates with the chick-peas cream and top with the salad, evenly distributed.

Sprinkle with the remaining parsley and serve.

This recipe serves 4.

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