SALAD OF SHRIMP, RED KIDNEY BEANS AND YELLOW DATE TOMATOES

SALAD OF SHRIMP, RED KIDNEY BEANS AND YELLOW DATE TOMATOES
chef

Leonardo Pellacani

Gluten-free

Gluten-free

Menù Ingredients Menù Ingredients

120 g. Datterini gialli semisecchi - XS1X

300 g. Ceci lessati - Z00

300 g. Èmazzancolle - MJ1

30 g. Capperini in olio extra vergine di oliva - XG7

600 g. Fagioli Red Kidney - UQ3

60 g. Mais dolce in grani - U40

q.b. Olio extravergine di oliva - EK5

Other Ingredients

Parsley

Spinach leaf

Serves 6

Rinse all the ingredients and place together in a bowl. Stir everything, adding a bit of chopped parsley and a drizzle of oil. Transfer to a plate and decorate with a spinach leaf.


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Discover the Menù products in this recipe:

Datterini gialli semisecchi - Semi dried yellow grape tomatoes
Gluten-free

Datterini gialli semisecchi - Semi dried yellow grape tomatoes

Semi-Dried tomatoes
Èmazzancolle
Naturally gluten-free

Èmazzancolle

Seafood Specialties
Olio extravergine di oliva - Extra-Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra-Virgin Olive Oil

Oil
Capperini in olio extra vergine di oliva - Small Capers in Extra-virgin olive oil
Naturally gluten-free

Capperini in olio extra vergine di oliva - Small Capers in Extra-virgin olive oil

Aperitifs and Snacks
Fagioli Red Kidney - Red Kidney Beans
Gluten-free

Fagioli Red Kidney - Red Kidney Beans

Naturally Preserved Vegetables
Ceci lessati - Boiled Chickpeas
Naturally gluten-free

Ceci lessati - Boiled Chickpeas

Naturally Preserved Vegetables
Mais dolce in grani - Whole Kernel Sweet Corn
Naturally gluten-free

Mais dolce in grani - Whole Kernel Sweet Corn

Naturally Preserved Vegetables