Cream Soupe with Cosaruciaru Beans Mazara Prawns and Lavender

Recipe of the Black Countess - Cream of Beans cosaruciaru with prawns of Mazara and LavenderIngredients: 200 gr. of Cosaruciaru Beans of Scicli soaked and boiled; 70 gr. of black pork rind of boiled nebrods; 300 gr. of prawns of Mazara; 1 clove of garlic; 3 leaves of lavender; extra virgin olive oil, salt, red pepper and wine to taste. Method: Blend the boiled beans to obtain a coarse cream, reduce the rind to very small cubes and add them to the cream, remove the prawns from the carapace but leave the head and brown them with extra virgin olive oil and garlic, blend with white wine and add the previously prepared cream, season with salt and pepper, add the lavender leaves and finish cooking for a few minutes, excellent for seasoning fresh pasta and bruschetta.

 
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