45 minutes

mazzancolle (prawns), 16
umbrina fish, 14 oz
cannellini beans, 3,5 oz
shallots, 5
rosemary, 1 sprig
white wine,a few less than 1 cup
balsamic vinegar, 3,4 fl. oz
extra-virgin olive oil,
maldon salt,


Put into a pan a little of olive oil and a chopped shallot: fry, adding a little water so you won’t burn the shallot. Put the beans into the pan (previously boiled) and heat up. Add the vegetable broth or water, the rosemary, salt and pepper and cook for 20 minutes over low heat. When cooked, remove the rosemary and mix, then pass through a sieve. Set aside.
Cut the remaining shallots in 2-3 mm slices, put in a pan with a little olive oil, sauté a few seconds, cover with half of the wine and let simmer.
Add more wine if the shallot is dry and let evaporate. Season with salt and pepper and set aside.
Sauté the bacon in a pan until it becomes crispy. Pour the balsamic vinegar in another pan to reduce by 1/3 up to a syrupy consistency.
Fillet the umbrina fish, cut 4 fillets 100 g each and steam for 10-12 min.
Clean the mazzancolle by removing their head, the carapace in the tail (leaving only the last part) and deprive them of the black filament: sauté 2-3 minutes in a pan with a little of olive oil and pepper.

Thanks to:Ristorante La Cantina