- 200 ml Extra virgin olive oil
- 2 Cloves of garlic (1 extra Clove)
- 2 x 400 g Cannellini Beans
- 500 ml Vegetable stock
- 3 Spring Rosemary (leaves chopped and ground in a mortar and pestle with a little sea salt.)
- 1 Lemon
- 8 Baguette (8 thin slices baguette or 4 large slices rustic bread, cut in half)
- 5 Prawns (Raw) (peeled, deveined and chopped)
- 1 handful Parsley (Fresh) (torn)
- Be generous with this cannellini paste. The velvety texture is superb on toast, and the fried prawns, garlic and rosemary make a beautifully rustic combination.
- Heat 3 tablespoons olive oil in a medium frying pan over medium heat. Add the sliced garlic and cook for 3 minutes, then season with salt. Add the cannellini beans, stock or water and rosemary and cook for about 8 minutes or until the beans are very soft. Remove from the heat and drain (reserve the liquid).
- Mash the beans with a fork or the back of a spoon (add some of the reserved liquid if the paste is too dry) and drizzle with 3 tablespoons olive oil and a squeeze of lemon.
- Toast the bread and rub generously with the whole garlic clove. Spread with the mashed cannellini beans.
- Heat 4 tablespoons olive oil in a frying pan over medium heat. When hot, add the chopped prawns and cook until they just change colour. Season, then add the parsley and a squeeze of lemon. Spoon the prawns over the beans and season with a generous grinding of black pepper.
Serves 8 as a starter or antipasto