Thursday, March 18, 2010
Chickpea Soup with Langoustines
Have you ever thought to magically combine Sea and Earth together in a recipe? Then read how it could be done in a savory but delicate way in this recent, classic recipe of the Italian cuisine.
The drawback is that it is neither easy nor fast to prepare, but I assure you it worths it. You can also try some variations using shrimps or other shellfish, the important thing is that they must be the freshest possible to appreciate the full savour of this recipe.
Ingredients (serves 4)
400 gr. dried chickpeas
12 fresh langoustines (Norway lobsters)
Soak the dried chickpeas into some water for the whole night before. Remove the heads from the langoustines and put them to boil into 2-3 cups of salty water for about an hour. Drain and keep the fumet (broth) aside.
Dice the other vegetables and pour them together with the chickpeas in the fumet and cook on medium heat for about 2 hours or until the chickpeas are soft adding more water if needed. Smash the cooked vegetables with a kitchen robot or a food mill then sieve the resulting mixture until it becomes creamy, add other salt to taste and keep it at warm. Steam the langoustine tails for about 15 minutes or cook them in a frying pan with very little of oil. Sprinkle the soup with olive oil, freshly grated pepper and some minced parsley leaves, add the langoustine tails and serve.
(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)
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