GAMBERONI AL ROSMARINO

PAN SEARED LANGOUSTINES WITH HINTS OF ROSEMARY, SERVED ON WARM CANNELLINI BEAN VELOUTE WITH SMOKED GUANCIALE Even better than it sounds, this prawn dish is straight forward to prepare but sure to impress. Prepared by Executive Chef CHRIS THOMPSON Casa Carbone 233 Earl Stewart Drive, Aurora 905-503-2372

PAN SEARED LANGOUSTINES WITH HINTS OF ROSEMARY, SERVED ON WARM CANNELLINI BEAN VELOUTE WITH SMOKED GUANCIALE

Even better than it sounds, this prawn dish is straight forward to prepare but sure to impress.

Prepared by Executive Chef
CHRIS THOMPSON
Casa Carbone
233 Earl Stewart Drive, Aurora
905-503-2372

Yields1 Serving
 12 pc langoustine (prawns)
 400gr cannellini beans
 4 pcs shallot
 4 stalk celery
 4 pc carrot
 4 branch rosemary
 Salt
 White pepper
1

Soak the cannellini beans in water over night

2

(2:1 water to beans)

3

Roughly chop the shallot, celery & carrot. Add the drained cannellini beans, chopped vegetables & the rosemary branch to a pot and cover with water. Simmer uncovered for about 45 minutes, or until beans are tender. Add water as needed to keep vegetables covered.

4
5

Remove rosemary branch from bean mixture & discard. Transfer the rest into a ‘cup’ blender (Vitamix, Ninja, Kitchen-Aid or similar) & blend until smooth.

6
7

Remove shells from the Langoustines keeping the heads on. Add a pinch of salt & of white pepper to each side. Drizzle with olive oil.

8
9

Heat a non-stick pan until it lightly smokes. Add the langoustines & sear them for 3 mins on each side.

10
11

Compose your plate how you wish! Best result is with the warm cannellini bean veloute on the bottom & the seared langoustines on top. Drizzle with olive oil and enjoy.

Category

Ingredients

 12 pc langoustine (prawns)
 400gr cannellini beans
 4 pcs shallot
 4 stalk celery
 4 pc carrot
 4 branch rosemary
 Salt
 White pepper

Directions

1

Soak the cannellini beans in water over night

2

(2:1 water to beans)

3

Roughly chop the shallot, celery & carrot. Add the drained cannellini beans, chopped vegetables & the rosemary branch to a pot and cover with water. Simmer uncovered for about 45 minutes, or until beans are tender. Add water as needed to keep vegetables covered.

4
5

Remove rosemary branch from bean mixture & discard. Transfer the rest into a ‘cup’ blender (Vitamix, Ninja, Kitchen-Aid or similar) & blend until smooth.

6
7

Remove shells from the Langoustines keeping the heads on. Add a pinch of salt & of white pepper to each side. Drizzle with olive oil.

8
9

Heat a non-stick pan until it lightly smokes. Add the langoustines & sear them for 3 mins on each side.

10
11

Compose your plate how you wish! Best result is with the warm cannellini bean veloute on the bottom & the seared langoustines on top. Drizzle with olive oil and enjoy.

GAMBERONI AL ROSMARINO

Leave a Reply