Average: 2.5 (1 vote)


500g beans
1 celery stick, chopped
2 carrots, chopped
½ onion, chopped
1 potato, cubed
Olive oil
20 large prawns
200g pancetta, sliced very thinly
150g cooked pasta
Marjoram leaves, to serve
Extra virgin olive oil (infused with rosemary), to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the beans, celery, carrot, onion and potato in a container. Cover with water and soak overnight.

The next day, drain the beans and vegetables. Place the beans in a saucepan. Cover with water and boil over high heat for 60-90 minutes. Drain.

Heat olive oil in a frypan. Add the drained vegetables and sautée. Remove from the pan. Heat olive oil the the same pan. Add the beans and salt. Remove from the pan.

Wrap each of the prawns in a slice of pancetta. Heat olive oil the the frypan over high heat. Add the pancetta-wrapped prawns and fry on both sides. Remove from the pan.

Add the beans and pasta to a hot frypan and cook for two minutes. Top with the prawns and garnish with a marjoram leaf. Drizzle with extra virgin olive oil infused with rosemary to serve.