CAVATELLI, CANNELLINI BEANS, PRAWNS & ROCKET

Prep: 20 min | Cooking Time: 15 min | Serve: 2

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A vibrant plate of cavatelli embracing the flavors of the Adriatic- tender prawns, creamy cannellini beans, and peppery rocket, all brought togheter in a dish that sings of Puglia’s coastal charm

Ingredients

●      80g cannellini beans

●      100g prawns

●      10g long chillies, sliced

●      10ml brandy

●      10g butter

●      10g shaved fennel

●      10g confit cherry tomatoes

●      150g prawn bisque

●      150g tomato sauce

●      150g cavatelli pasta

●      40g baby rocket

●      5g gremolata

●      Spicy crumb mix, as needed

●      Lemon zest/juice, as needed

Method

1. Soak the dry cannellini beans overnight in water, then cook until soft.

2. Put the cannellini beans in a blender and blend at full speed, using a bit of oil to emulsify. Season well with salt and a bit of lemon juice. Set aside.

3. In a pan, sauté the chillies and prawns with a bit of oil. Add brandy to the pan to flambé.

4. Add the fresh shaved fennel, tomato sauce and prawn bisque.

5. Add butter and reduce slightly to intensify the flavour.

6. Dip the freshly-made cavatelli pasta in boiling, salted water for three minutes. Or, if using dried pasta, cook your pasta according to the packaging.

7. Once your pasta is cooked al dente, strain the water and add the pasta to your prawn mixture in the pan. Add the gremolata and rocket and combine gently.

8. Adjust the seasoning and acidity with a bit of lemon juice.

   Plating

1. Put two spoons of room temperature cannellini on a plate and spread it to cover the bottom of the plate.

2. Place the pasta on top of it, making sure that the prawns are nice and visible.

3. Finish with the spicy crumb mix and garnish with a few confit cherry tomatoes.

This Dish is a celebration of Balance: the earthiness of cannellini beans, the sweetness of prawns, and the spicy freshness of rocket. It’s a testament to the Apulian philosophy of using simple, high-quality ingredients to create something truly special. Serve it with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper to elevate the flavors even further.

📜 A Bit of History

Cavatelli, meaning “little hollows”, is a traditional pasta shape originated from Southern Italy, particularly the regions of Molise and Puglia. It’s ridged surface and cavity make it perfect for holding onto sauces and accompaniments. In coastal towns like Monopoli, it’s common to pair cavatelli with fresh seafood, reflecting the region’s rich maritime heritage. The combination of legumes and seafood in this dish exemplifies the Puglia tradition of marrying land and sea, creating harmonious and flavorful meals that have been cherished for generations.