Gamberi E Cannellini Alla Toscana


20 large shrimps or medium-size prawns
1/2 oz. rosemary, chopped
1/2 lb. cannellini beans (boiled)
4 tbs. extra-virgin olive oil
2 tomatoes, diced
3 1/2 oz. water used to boil beans

How to make  Gamberi e Cannellini alla toscana:

After soaking the cannellini beans overnight, cook them in lightly salted cold water for one hour or until tender. Heat 1 oz. of olive oil in a casserole; brown the garlic and remove it. Add the shrimps and cook each side for 1 1/2 min. Add the rosemary, tomatoes, cannellini beans, water, salt and pepper and simmer for 3 more mins, over a medium heat.

Remove from heat; place either in single serving plates or in a platter. Top the gamberi e cannellini alla toscana with a spoonful of extra-virgin olive oil and serve straight away.

Serves 4

Regional recipe from Tuscany

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at