Chickpea and rosemary pure, roasted shrimps, reduced bisque and charred grilled kale

This dish is a kaleidoscope of flavors and textures, and surely will leave a lasting impression to any guest you’ll invite to dinner. In one plate you’ll be able to experience a variety of sensations from crunchy to creamy, from savory to umami in just the span of one bite. 

Serves 4 


For the pure:

  • 500g boiled chickpeas
  • 1 sprig of rosemary
  • 2 garlic cloves

For the bisque:

  • 12 whole shrimps
  • 3 sticks of celery
  • 1 blonde onion
  • 1 leek
  • 1 fennel
  • 4 carrots
  • 1 tablespoon tomato paste
  • 1 glass white wine
  • 1 glass cognac
  • 50g butter

For the service:

  • 4 whole leaves of cavolo nero (kale)


Remember first to clean the shrimps thoroughly by separating the head and shells from the meat, remove the stomach tube (you’ll recognize it as a thin dark line in the meat) and set all aside. Afterwards cut all the veg for bisque into mirepoix, toast them in a large pot with olive oil until they become dark golden brown, add the heads and shells from the shrimps and toast for another 5 minutes on high heat, add the butter and cook for another 3 minutes. Deglaze with cognac first and then after with the wine, cover with cold water and let boil for 2 hours; strain it and keep reducing it until it becomes of a glaze texture, take it off the heat and set aside. Clean and finely chop the garlic and the rosemary, cook into olive oil till light brown, add the chickpeas and adjust the seasoning, cover with veg stock and let boil for 10 to 15 minutes, blend and strain. To prepare the dish when serving, heat up a pan with olive oil, add the shrimp meat, season it with salt and pepper and sear both sides, at the same time oil the leaves of cavolo nero and keep them on the grill until they’ve taken a crispy consistency ( roughly 5 minutes). Serve the shrimps on the chickpea pure, dress it with the reduced stock and garnish with the cavolo nero.