Filoncino with wheat germ, chickpeas and red prawns

Prepared with Coctura of Lemons
Coctura specialità gastronomica di Limoni

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


50 minutes

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.