Recipe by Fulvio Pierangelini, Creative Director of Food - Verdura Resort, Sicily
200g dried, peeled fava beans
12 Mazara red prawns
1l natural mineral water
10 basil leaves
4tbsp extra virgin olive oil
Begin by soaking the dried, peeled beans overnight.
The next morning, rinse and cook the beans in cold mineral water. This could take from 10-45 minutes, depending on the size of the beans.
Once cooked, drain the beans and blend them, using the cooking water to obtain the desired density of the mixture. Add salt, pepper and finally the extra virgin olive oil, along with a few drops of lemon juice.
Blanch the red prawns (pre-marinate these in oil and basil) in a pan, and cook for just one minute.
Pour the fava bean soup into a deep dish, garnish with the prawns and finish with a drizzle of extra virgin olive oil.