Tuscany
A velvety Tuscan chickpea purée served warm with grilled prawns and a drizzle of rosemary-infused olive oil — a sophisticated preparation from the Livorno coast where the tradition of 'mare e terra' (sea and land) combinations is deeply embedded. The chickpea base is cooked with sage, rosemary and lard, then passed through a mouli for a smooth but not perfectly blended texture.
Silky, earthy chickpea richness; rosemary-infused olive oil gives herbal warmth; the grilled prawn's sweetness and char contrast against the cream; land and sea in one bowl — Livorno's elegant take on cucina povera
{"Soak dried chickpeas overnight with bicarbonate of soda — this softens the skins and reduces cooking time","Cook chickpeas with sage, rosemary, garlic and a strip of lard — the pork fat gives the purée its characteristic richness","Pass through a mouli (not a blender) for a slightly textured purée — perfect smoothness is not the goal","Grill prawns at very high heat for 90 seconds per side only — overcooking them destroys the contrast with the creamy purée","Rosemary oil: gently warm rosemary sprigs in olive oil for 10 minutes at 60°C — infuse off heat for 30 minutes then strain"}
{"A splash of the chickpea cooking water added to the purée adjusts consistency — it also adds flavour","The prawns can be replaced with canocchie (mantis shrimp) for a more traditional Livorno character","Grilled bread rubbed with garlic served alongside gives the necessary textural contrast"}
{"Blending the chickpeas — the texture becomes too smooth; the mouli preserves just enough grain","Overcooked prawns — they must be barely cooked and still slightly translucent in the centre","High heat for the rosemary oil — above 70°C, the volatile rosemary compounds dissipate"}
La Cucina della Livorno — Mare e Terra