Recipe by Fulvio Pierangelini, Creative Director of Food - Verdura Resort, Sicily
Ingredients:
200g dried, peeled fava beans
12 Mazara red prawns
1l natural mineral water
10 basil leaves
4tbsp extra virgin olive oil
Lemon
Salt
Pepper
Preparation:
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.
Plating:
Pour the fava bean soup into a deep dish, garnish with the prawns and finish with a drizzle of extra virgin olive oil.
The name Bernardo Buontalenti might not mean much to those outside of Florence, but it should. A prestigious Florentine architect and artist favoured by the Medici, he is also widely credited with inventing gelato. This frozen delight is now as synonymous with Italy as pizza and is deeply intertwined with Florence’s heritage. Take a tour of the city’s most celebrated gelaterias, curated by the expert concierge team at Hotel Savoy.
Maestro Salvatore Calabrese and Federico Pavan, Director of Mixology at Brown’s Hotel, discuss the creative process behind Happily Ever After, the Donovan Bar’s new fairytale-inspired cocktail menu, launching on 28th May.
After two decades of success with his innovative take on Japanese cuisine, international restaurateur Rainer Becker is bringing Zuma to Germany for the first time with a hotly anticipated summer pop-up at The Charles Hotel. Becker, who honed his skills at Michelin-starred restaurants in Germany before falling in love with Japanese food in Tokyo, returns to his native country 22 years after launching the first Zuma in London.
