Bean cream with shrimp, bacon and basil

Written by admin. Posted in Cold starters, Sea fish

Cuisine: Liguria- creative
Cooking time: 80 minutes
Ingredients for 4 servings:
Fish stock 250 g
Cannellini beans 150 g
Dry white wine 80 g
Bacon 30 g
Cornstarch 4 g
Mazzancolle shrimp n. 12
Basil no. 30 leaves
Thyme no. 2 sprigs
Marjoram no. 2 sprigs
Bread no. 4 slices
Extra virgin olive oil as needed
Salt and Pepper as needed
Crema di fagiolicon gamberi e pancetta al basilico<br />
Boil the beans, drain and pass them through a food mill. Whip them with extra virgin olive oil and season with salt and pepper. Shell the shrimp and eliminate the central vein, wash them under running water. Add the thyme and marjoram to the fish stock and bring to a boil, seasoning with salt and pepper. Cook the shrimp in the gentle boiling stock. When cooked remove and keep warm.
Strain the stock, add the dry white wine and reduce by about 70%. Blend the stock with the basil then whip with the extra virgin olive oil and add the cornstarch that has been previously diluted in a little cold water. Slice the bacon into thin strips and degrease it in a little oil. Toast the slices of bread, cut into three pieces, in the oven.
Compose the dishes by placing the slices of toasted bread and the bean cream in the center of the plates and the shrimp and degreased pancetta on top. Add the basil sauce.

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