Filoncino with wheat germ, chickpeas and red prawns
Prepared with Coctura of Lemons
1 Wheat germ filoncino
1 portion of chickpea cream with parsley
5 Mazara prawns
40 g of sheep’s ricotta
2 teaspoon of Coctura Lemons
10 g of almonds cut with a knife
to taste extra virgin olive oil and salt
Legumes preparation 40'
once the legumes are left in the water overnight, blanch the chickpeas in salted water, then pass the chickpeas with parsley and extra virgin olive oil in a mixer until a smooth, lump-free cream is obtained.