White beans purée with prawns and rosemary

 

White beans purée is a refined dish with a delicate consistency,
excellent for those looking for an alternative to the classic legume soup.

16h

4 people

Ingredients

 

600 gr White beans

16 Whole prawns

a.r. Rosemary

a.r. Salt

a.r. Pepper

a.r. Celery

a.r. Carrot

a.r. White onion

a.r. E.V.O. Oil

Procedure

 

Soak the white beans in cold water for 12 hours.
Drain and rinse the beans from their liquid. Place them in a vacuum-packed bag
with
the addition of a pinch of salt, a diced piece of celery, carrot and onion.
Put in the oven following the instructions in the chart below. 
Chop the rosemary separately.

Meanwhile shell the prawns, keeping the tail attached as a decorative element.
Then put them in a tray with baking paper, season with a round of
E.V.O. oil and
proceed with cooking following the chart.

Once cooked the beans extract them from the bag and let them cool down.
Proceed by blending the legumes to obtain a homogeneous cream.

 

Plating

Pour the cream into the dish, place four shrimp in a fan shape on the surface of
the cream,
then complete the dish with a sprig of rosemary, a round of oil and a
pinch of pepper.

 

 

Chef tips

 

Respecting the rest and cooking time of the beans carefully,
will allow for a more digestible purée. Shelling the prawns, make a small
incision on the back to extract
the thin intestine; this will avoid a bitter
aftertaste once cooked.

Recommended ovens

EKFA 464 D UD

DIGITAL CONVECTION OVEN WITH STEAM

DISCOVER EKFA 464 D UD

EKFA 564 E UD

ELECTRONIC CONVECTION OVEN WITH STEAM

DISCOVER EKFA 564 E UD

MKFA 664 TS

ELECTRIC COMBI OVEN SIX 18" X 26" TRAY CAPACITY TOUCH SCREEN CONTROL

DISCOVER MKFA 664 TS

Recommended trays and grills

EKGAFS

FULL SIZE CHROME PLATED GRID SHELVE

DISCOVER EKGAFS

EKGAFSX

FULL SIZE STAINLESS STEEL AISI 304 GRID SHELVE

DISCOVER EKGAFSX