Chef: Leonardo Marco

Puree of Pinto beans with Bombardoni, seafood and black chickpeas

  • 100min
  • 4
    difficulty

Ingredients

  • 200 g Bombardoni Rigati n° 128
  • 200 g of pinto beans
  • 50 g of black chickpeas
  • 150 g of cherry tomatoes
  • 100 g of squid
  • 100 g of mussels
  • 100 g of Venus clams
  • 100 g of Carpet Shell clams
  • 200 g of scampi (1 per serving)
  • 100 ml of extra virgin Olive oil
  • 100 ml of dry white wine
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 green spring onion
  • 1 stalk of celery
  • 1 carrot
  • parsley, salt, pepper and fresh wild fennel
Bombardoni Rigati n° 128


Preparation

Cook the beans with the celery, carrot, onion and bay leaf and add salt to taste. Cook the black chickpeas after having soaked them overnight with celery, carrot, onion, bay leaf and salt.Brown the unpeeled garlic in extra virgin olive oil, which will be removed, and then add the molluscs, the sliced squid and the scampi. Cover the pan with a lid and after a few minutes, add the dry white wine to soften.Allow to evaporate and then add the cherry tomatoes crushed by hand, the cleaned wild fennel and pepper to taste. Cook the pasta very much al dente and combine with the sauce.Arrange the pureed bean cream over the bombardoni, garnish with the seafood from the sauce and sprinkle the black chickpeas on top.Finish off the dish with a trickle of extra virgin olive oil and some fried parsley leaves.