Pan-fried prawns with cannellini cream and turnip greens

Ingredients

For 1 serving

• Shrimp160 g
• Cooked cannellini beans150 g
• Broccoli rabe200 g
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: shellfish,

In season: October – March

Method

1. Bring a pan of water to the boil. Meanwhile prepare the turnip tops: keep the tender leaves, florets and thinner stems, peeling any thick ones, and wash them well.
2. Rinse the cannellini beans and blend them with a drizzle of oil, salt and a little water until smooth; warm the purée in a small pan over low heat for 3–4 minutes, stirring.
3. Salt the water and boil the turnip tops for 5 minutes, until the stems are tender; drain and squeeze lightly.
4. Heat half the oil in a frying pan over medium heat with the peeled, crushed garlic and the chilli for a minute, until the garlic is golden; toss the turnip tops in it for 3 minutes, until well flavoured.
5. Peel the prawns and remove the dark vein. Heat the remaining oil in another pan over high heat and sauté them for 2–3 minutes, until pink and firm; season with salt and black pepper.
6. Spoon the warm bean purée onto plates and top with the turnip tops and prawns.