O Rybaku I Rybce Puszkin

Tzatziki Chickpea shrimp with bacon

The first time I tasted this dish I was with a mia moglie in uno dei nostri ristoranti preferiti, Le Ninfe a Roma.

Sia io che Valeria lo abbiamo trovato delizioso.
Quindi sperimentando e riadattando sono riuscito a riprodurlo, a mio avviso, in maniera degna.

Ingredienti per 4 persone:

500 gr di ceci secchi
12 gamberi belli grossi
12 fette di lardo tagliate sottili (possibilmente venate di magro)
1 spicchio di aglio
2 carote
2 cipolle piccole
2 rib celery
black pepper in grain and milled
extra virgin olive oil
1 clove
1 bay leaf
2 sprigs of rosemary salt


The first thing to do is put to soak the chickpeas in cold water overnight.
Then rinse the chickpeas and put them to boil in plenty of water with a clove of garlic, onion, where you fill in the clover, a chop celery and bay leaves.
Simmer, skimming occasionally for about 2 ½ hours.
Meanwhile, clean the shrimp with the heads and shells and set aside.
With scraps of preparing shrimp cook them with a comic and a half liters of water and the rest of odors (onion, carrot, celery) and two or three grains of black pepper, making it boil for about an hour. Here, too, occasionally skim well and crushed the heads of the prawns. Meanwhile
jump queues shrimp in a skillet with a little oil and a good grinding of pepper, then again when they are well browned and hot rolled to a slice of bacon each shrimp and set aside.
When the balloon is ready strain it through a sieve cinese.
Scolate anche i ceci che dovrebbero essere pronti e passateli in modo da ottenere una purea.
Allungate la purea con il fumetto e rimettete sul fuoco fino ad ottenere la densità desiderata.
Impiattate nelle scodelle la crema ben calda e adagiate 3 code di gambero ogni piatto, guarnite con un pezzettino di ramoscello di rosmarino e un po di olio a crudo.