Prawn tails with chickpeas cream, Parma ham and peppercorn cuvee

Ingredients for 4 portions
  1. 12 prawn tails
  2. 200g Chickpeas Cream
  3. 50g Chickpeas
  4. q.s. parma ham strips
  5. q.s. Peppercorn Cuvée, Spice Mixture Coarse
  6. q.s. Extra-Virgin Olive Oil

  • Cook the prawn tails a steam hoven for few minutes.

  • In a saucepan heat the chickpeas with veg stock.

  • With the hot cream create a “mirror” in a plate, add the prawns, garnish at pleasure and serve very hot.