Fava bean soup with red mazara prawns

Rocco Forte Hotels
APR 1th

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.