Fragola Chic&Cheap: fava bean and prawn baskets with Corvo Bianco!

The Fragola’s recipes Chic&Cheap, today: fava bean and prawn baskets!


Serves 2:

2 soft tortillas

8 prawns (approx.100g)

2 large vine tomatoes

200g fresh shelled fava beans

half a lemon

2 spoons extra virgin olive oil


Black pepper


Costs in detail:


2 soft tortillas: packet of 8


8 prawns (approx. 100g): € 17.90k


2 large vine tomatoes: € 1.88k


200g fresh shelled fava beans: € 2/98k, 600g pack


1 lemon: € 1.58 k




Rinse the prawns under running water and remove the heads: cook for 2-3 minutes in boiling water. Drain and leave to cool, shell and remove the black intestinal thread with a toothpick.

Cook the fava beans in salted boiling water for approx. 20 minutes until tender; drain, cool under running water and remove the skin. Pour boiling water over the tomatoes, leave for a 30 seconds then dip in cold water, skin them, cut in half, remove the seeds and dice the flesh.

Using a pastry wheel or an approx. 10cm diameter glass, cut 6 discs from the tortillas, brush both sides with a little oil and place them in a muffin tin with 6cm diameter cups, making sure the dough adheres to the bottom. Put the muffin tin in the oven pre-heated to 200° and bake for approx. 10 minutes until golden; remove from the oven and leave to cool on a rack.

Keep a spoon of fava beans aside and blend the rest with half a spoon of lemon juice, a grind of pepper, a pinch of salt and two spoons of oil until you have a smooth cream. Divide among the baskets and top with the prawns, the whole fava beans and the diced tomato.

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