A Florence Favorite ....Antipasti

Antipasti
Crostini con Salsa ai Ceci, Scampi e Cavolo Nero

(Bread Croutons with Chick Pea Sauce, Scampi and Cauliflower)
Ingredients 6 slices French bread

6 scampi*

¾ cup (4 ounces) chick peas,

canned ¾ cup water

¾ cup (4 ounces) cauliflower florets**

2 cloves garlic

2 sprigs &n bsp;

rosemary to taste freshly ground black pepper to taste

salt to taste

Tuscan olive oil

CUT one of the garlic cloves in half; place it in a skillet with extra virgin olive oil and one sprig of rosemary.

HEAT garlic and rosemary over medium heat for 5 minutes or until garlic turns golden.

ADD the chickpeas and water. Season to taste with salt and pepper, simmer for five minutes. Discard the rosemary and the garlic.

PLACE mixture in a blender and add a little olive oil if needed. The consistency must be quite firm, but the texture must be smooth.

FRY the bread in a skillet until crispy with a little olive oil, place the bread on a serving plate.

HEAT additional extra virgin olive oil in the same skillet.

Stir-fry the Tuscan cauliflower; season with salt and pepper.

Remove from skillet and set aside.

HEAT additional extra virgin olive oil in a skillet and stir-fry scampi tails with a sprig of rosemary and the remaining garlic clove.

SPREAD the chickpeas sauce on each slice of bread, place a scampi tail on top of each one, top with the cauliflower, and garnish with a hint of olive oil.
*May substitute large, peeled & de-veined shrimp for scampi**