“My husband and I have been avid fans of chef Joe Vargetto for many years and at a GT reader dinner at Oyster Little Bourke, he served prawn involtini with chickpeas and pimento. Would you ask him for the recipe?”
Kathy Morris, via email
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
You’ll need to begin this recipe a day ahead.
Ingredients
Method
Main
1.Rinse chickpeas under cold water and combine in a saucepan with carrot, onion, bay leaf, 50ml olive oil and enough water to cover generously. Bring to the boil over medium heat, reduce to low and cook until tender (45 minutes-1 hour). Drain (reserving 150ml cooking liquid) and set aside in a bowl.
2.Bring capsicum, tomato, chilli, lemon juice, 50ml olive oil and reserved liquid to the boil in a saucepan over medium heat. Add chickpeas, stir to combine and season to taste. Just before serving add parsley.
3.Meanwhile, wrap each prawn tightly with a slice of pancetta. Set aside. Heat remaining oil in a large frying pan over medium heat, add rosemary, garlic and prawns and cook until prawns are cooked through (3-5 minutes). Discard rosemary and season to taste. Serve prawns with chickpeas, scattered with herbs and drizzled with olive oil.
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