Prawns with Olitalia Rosemary-Flavored Oil and herbs

by chef Massimiliano Masuelli

Serves 4

  • 100 g. - Peas
  • 100 g. - Garbanzos
  • 100 g. - Fava beans
  • - Large prawns
  • Olitalia Rosemary-Flavored Oil
  • Salt
  • Pepper
Prawns with Olitalia Rosemary-Flavored Oil and herbs 1
Prawns with Olitalia Rosemary-Flavored Oil and herbs 2

Flavoured

Rosemary-flavoured

See all

Procedure

  • 1

    Separately cook the peas, garbanzos and fava beans in abundant water until they are tender.

  • 2

    Drain and whip everything together, adding salt, pepper and Olitalia Rosemary-Flavored Oil.

  • 3

    Add 500 ml Olitalia olive oil to a pot and heat to 75°C. Add the prawns and cook about 10-12 minutes.

  • 4

    Drain. Spread some cream of peas, garbanzos and fava beans on the plate, place the prawns on top and drizzle on Olitalia Rosemary-Flavored Oil.

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Chefs

Chef Massimiliano Masuelli

Restaurant Trattoria Masuelli
Unione Ristoranti del Buon Ricordo [Union of Restaurants of Good Memories]

Born into the industry, his family has owned Masuelli, one of Milan's oldest trattorie, since 1921. Documents on the walls and albums of signatures and photos bear witness to the restaurant's history and its customers. Fond words and praise from the public and colleagues such as Fulvio Pierangelini, Romano Franceschini, the Santini family from “Pescatore” and Gualtiero Marchesi – who often went there "for a snack". The latter were members of the Slow Food movement that came together at the restaurant to finalise the concept of the association. Massimiliano represents the third generation. Having gained extensive experience, including at the legendary Toulà, behind La Scala, and Gualtiero Marchesi, he now runs the kitchen of Trattoria Masuelli with his mother. Today, Trattoria Masuelli is focused on the future, and is a member of the Unione Ristoranti del Buon Ricordo.

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