A dish based on prestigious and flavourful ingredients. The crayfish and the scampi are in fact really delicious.
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INGREDIENTS |
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Spaghetti Barilla |
350 |
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g |
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Cherries tomato |
500 |
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g |
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Shrimps |
350 |
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g |
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Large crayfish |
300 |
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g |
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Shrimp |
100 |
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g |
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Whipping cream |
100 |
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g |
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Butter |
30 |
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g |
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Cognac |
30 |
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g |
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Shallot |
30 |
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g |
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Chopped italian parsley |
2 |
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tablespoons |
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Garlic |
2 |
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cloves |
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Laurel |
1 |
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leave |
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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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Dip the tomatoes in boiling water for 10 seconds, peel them, then cut them in half and remove the inside seeds. |
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| 2. |
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Clean , dividing the heads from the tails, and wash the scampi, crayfish, shrimp and the large scampi. Cut the tails lengthwise and remove the black filament that is in the center of the shellfish. Save a few of the fish for decoration. |
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Brown lightly the minced shallot, the laurel leaf and the garlic (The garlic must be removed later). Then add the shellfish to it and let them cook for about two minutes. Season it with salt and pepper and wet it with the cognac. Let evaporate and finally add the tomatoes; and right after the heavy whipping cream. Cook for another two minutes. Remove the pan from the fire. |
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| 4. |
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Cook the Spaghetti Barilla in plenty of salted water, drain it al dente, and stir in the sauce. Sprinkle with the chopped Italian parsley and add the saved fish to garnish. |
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CHEF'S NOTE |
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When you pour in the cognac, turn up the flame so that the alcohol vapors burn with the cooking flame. |
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For this aromatic, slightly sweet dish we suggest a full-bodied, sparkling, soft, white wine such as a Chardonnay Riserva dei Colli Bolognesi or a Oltre Po' Pavese Spumante Brut. |
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