Recipe for Fagioli di Controne, Oregano e Peperoncino
Served with Hawaiian Spot Prawns
Chef Claudio Urciuoli - Intercontinental Montelucia,
Paradise Valley, Arizona
Yield: 6 servings
Ingredients:
Controne beans 300 gr (one bag)
Two cloves garlic, one celery stalk
Spot prawns shell and head on, 3 per serving
Colli Etruschi Extra Virgin Olive Oil, about ¼ cup
Oregano, preferably Michele Ferrante, to taste
Controne hot pepper, to taste
Casina Rossa Cervia Sea Salt, to taste
Madonna dell'Olivo Raro or Michele Ferrante Extra Virgin Olive Oil
Directions:
Cook beans as per recipe with 2 cloves of garlic and a piece of celery.
Puree ½ of the cooked beans to a creamy consistency with the Colli Etruschi olive oil and add back to the whole beans. Season with oregano, peperoncino and sea salt.
Cook spot prawns a la plancha or on a blue steel pan or cast iron pan with a touch of oil until done.
Spoon a portion of the bean mixture on each plate, lay the prawns on top, season with Cervia sea salt and fi nishing oil.
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