Name: Prawn involtini with chickpeas and pimento
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Ingredients: 150 gm dried chickpeas, soaked in cold water overnight, drained; 1 carrot, coarsely chopped; ½ onion, coarsely chopped; 1 fresh bay leaf; 120 ml extra-virgin olive oil, plus extra for drizzling; 1 red capsicum, seeds removed, finely chopped; 1 tomato, quartered, seeds removed, finely chopped; 1 small red chilli, seeds removed, finely chopped; 100 ml lemon juice; 3 cups (loosely packed) flat-leaf parsley, finely chopped; 12 medium green prawns, peeled, cleaned, tails intact; 12 thin slices of flat pancetta; 2 rosemary sprigs; 2 garlic cloves, finely chopped; To serve: parsley, chard, chervil and cress

Prawn involtini with chickpeas and pimento

Australian Gourmet Traveller recipe for prawn involtini with chickpeas and pimento by Joe Vargetto from Oyster Little Bourke restaurant.

Serves 4

Prep

30M

Cook

1H 15M

Total

1H 45M

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“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

150 gm dried chickpeas, soaked in cold water overnight, drained

1 carrot, coarsely chopped

½ onion, coarsely chopped

1 fresh bay leaf

120 ml extra-virgin olive oil, plus extra for drizzling

1 red capsicum, seeds removed, finely chopped

1 tomato, quartered, seeds removed, finely chopped

1 small red chilli, seeds removed, finely chopped

100 ml lemon juice

3 cups (loosely packed) flat-leaf parsley, finely chopped

12 medium green prawns, peeled, cleaned, tails intact

12 thin slices of flat pancetta

2 rosemary sprigs

2 garlic cloves, finely chopped

To serve: parsley, chard, chervil and cress

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.

Joe Vargetto

Styling by Mia Asker

Ingredients

Method

Main

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