I've been on a pork kick lately, which is strange because only a few months ago I wouldn't touch the stuff. I blame it on turning 30.
My inspiration for this dish came from the classic Italian combination of leeks with pancetta - but spring onions' short season, I opted for their lighter flavor instead. The prawns add a great tang, and contrasted the heaviness of the chickpeas cooked with pancetta. The array of textures and flavors made this meal memorable, and it's perfect for days when you're not in the mood for potatoes or rice as a side.
Ingredients for Prawns, Pancetta & Spring Onions:
1 bunch spring onions, dark green parts removed
10 large prawns, tail on
1/4 lb pancetta - cut into cubes
2 cups dried chickpeas, soaked overnight
1 bunch carrots - sliced lengthwise
4 cloves of garlic, skin on
1/4 cup pecorino
extra-virgin olive oil
salt and pepper
First:
Cook the chickpeas in boiling water for about 40 min., until tender. Drain and set aside.
Next:
Preheat oven to 400F
Place the carrots and garlic cloves on a baking sheet, toss with olive oil, salt and pepper, and roast for 15 min.
Slice the spring onions in half lengthwise, leaving the root intact. Add the onions, cut side down, to the baking sheet with the carrots. Add the prawns as well.
Drizzle with more olive oil, salt and pepper, and cook for an additional 5-7 min.
Meanwhile:
Heat up a cast iron skillet and add some olive oil. Throw in the pancetta and cook until brown on all sides.
Remove the pancetta, and cook the chickpeas in the same skillet for about 10 min, stirring often. Turn off the heat and mix the pancetta back in the skillet.
Finally:
Dish out the chickpeas and pancetta, and place an onion, carrots and prawns on top. Sprinkle with pecornio.
Tips and Changes:
- Instead of only cutting the spring onions in half, next time it'd slice them a few more times, making them easier to eat.
- I wish I had more carrots on hand, because they were great in this dish.
Where I Shopped:
Prawns and Pancetta: Ver Brugge on College Ave. in Rockridge
Spring Onions and Carrots: Catalan Farms, Saturday Farmers' Market on MLK and Center St.
