Potatoes granpanzerotti with broad bean cream and shrimps rolled up in bacon

  • 1 package of potatoes granpanzerotti
  • 150g of frozen broad beans
  • 6 shrimps
  • 6 slices of bacon
  • 3 spoonfuls of extra virgin olive oil
  • 5 spoonfuls of Parmigiano Reggiano cheese
  • 30g of butter
  • minced parsley
Clean the broad beans and remove the pellicle. Cook them in a pot for 7 minutes. When they are ready, put them in a mixer with extra virgin olive oil, parmigiano reggiano cheese and few water. Mix everything, salt and pepper, until obtaining a uniform cream. Clean the shrimps and roll them up in a pan with butter, cooking them until they are crunchy. Liquefy the butter in the same pan used for the shrimps and put there the granpanzerotti. Unite a glass of water and salt it. Cook everything for 5 minutes. Complete the dish with minced parsley, some spoonfuls of broad beans sauce and the granpanzerotti.
Cooking time:
15 minutes

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