The crayfish are also known as Imperial fish. They are beautiful fish wich can grow to 15-20 cm long they are usually yellow or pink. They should be bought live or recently fresh.
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INGREDIENTS |
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Fusilli Barilla |
350 |
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g |
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Fresh spinach |
150 |
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g |
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Fresh tomato |
100 |
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g |
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Whipping cream |
100 |
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g |
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Crayfish' tails |
12 |
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Extra virgin olive oil |
4 |
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tablespoons |
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Garlic |
2 |
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cloves |
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Parmigiano Reggiano cheese |
1 |
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tablespoon |
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Salt |
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to taste |
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White pepper |
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to taste |
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PREPARATION |
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| 1. |
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Strip and wash spinach well more than once under water and then cut julienne style. |
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| 2. |
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Put tomatoes into boiling water for just a few moments, peel tomatoes under water then cut into cubes. |
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| 3. |
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Remove the shell from crayfish and cut into small chuncks. |
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| 4. |
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Cook lightly garlic in a pan. Place crayfish into pan cooking lightly for a few moments. Add salt and pepper. Remove from pan and place aside keeping them warm. |
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| 5. |
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Put the same pan on a light fire and cook spinach for a few minutes then add heavy cream and tomatoes; let thicken. |
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| 6. |
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In the meantime cook Fusilli Barilla in salted water. Drain and place in pan. Mix everything together and add extra flavour with Parmigiano Reggiano cheese. |
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| 7. |
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When you prepare plates, add crayfish and slightly ground white pepper |
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CHEF'S NOTE |
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If you'd like, the crayfish heads can be used to garnish the plate; simply add them to the tails and cook following the previous directions.
The spinach should be bought while hard and the leaves should be without spots. |
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For this sweet dish recommend a fresh light sparking white wine such as a Spumante Brut Franciacorta or a Riesling Renano Colli Orientali |
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