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Cicerchia Purée + Asparagus & Shrimps

By 13 Febbraio 2020 13 Marzo, 2020 No Comments



– 600 g cicerchia
– 800 g asparagus cut into small pieces (save the removed stalks)
– 1,2 kg fresh shrimps peeled and deveined (save the heads and shells)
– 3 tbsps. minced parsley, minced garlic and EVO mix
– ½ cup EVO
– bread croutons
– 1 sprig of parsley
– 1 carrot
– black pepper to taste
– salt to taste


Soak the cicerchia for 2 hours in cold water, then rinse, drain and cook the cicerchia for ab. 50-60 minutes in abundant water. Meanwhile, in another pot, boil the asparagus stalks in salted water for ab. 60 minutes. Then, fill a pot with 2 litres of cold water and cook shrimp heads and shells together with a sprig of parsley and the carrot until half of the water evaporates. In the meantime, in a large saucepan, heat some EVO along with the parsley-garlic mix and let sauté over medium flame for ab. 10 minutes. Then, add in the asparagus tips, salt to taste and keep cooking for ab. 30 minutes, adding a little water from the shrimp broth. In the meantime, blend the asparagus stalks along with shrimp heads and shells. Right after, filter the mixture by using a small colander and add it to the sautéed asparaguses, also incorporating the shrimps. Cook for 10 more minutes. Finally, add in the cicerchia and let simmer for 15 minutes so that all of the ingredients can properly amalgamate. Add some pepper to taste and more salt if required. Serve it warm in a bowl over toasted bread croutons.

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