recipe comes from Carmelita
Caruana. Carmelita is just passionate about
food, about the scents and flavours of food, about
the pleasures of cooking and of eating in convivial
company, about the use of the best possible ingredients
in order to maximise those pleasures.
believes everyone can learn to cook. She also
believes that to cook well you need first to be
greedy, and then you need a little patience and
a lot of passion!
started Cook Italy which organises cooking holidays
in Italy in 1999 and though relatively new to
the field, she is already having great success,
travelling internationally to give talks and to
run cooking classes. She appeared as guest chef
on BBC 2 's Saturday Kitchen last year, cooking
a Sicilian menu, and plans to be running occasional
evening cookery classes in London. Her cook book
is on the way!
large shrimp per person
200g drained cannellini beans
a squeeze of lemon (about half a lemon for 4
12 basil leaves or if not available use fresh
salt and pepper to finish
the aromatic oil:
2 or 3 sprigs of rosemary
2 or 3 sprigs of sage
5 tbsp of good olive oil
dry and chop the fresh leaves of basil or mint.
Reserving some for garnish.
and de-vein the shrimp, wash and dry then sauté
in a tablespoon of olive oil.
the flame off then add the lemon juice and the
the good olive oil on low heat with the sprigs
of rosemary and sage - you can bind these together
with string if you like. Leave to infuse in
the oil for 10 minutes or so on very low heat
and make sure the oil does not get too hot.
the end of 10 minutes turn the oil off and remove
the beans briefly through with a tablespoon
of the aromatic oil.
the beans, mix with the shrimp, season with
salt and pepper and toss with the rest of the
aromatic olive oil
lukewarm or at room temperature
are of course, practically synonymous with Tuscan
cuisine. This combination of beans and shellfish
or squid, in soups or starters is not at all
uncommon on the coast, but unknown inland.
can serve this on crostini of crisp toasted
bread to make it a more substantial (but quick)
main course for a summer lunch or supper, following
it with a green salad and fresh fruit or ripe
pears and Pecorino cheese.