For Bisque: For the sauce:

  • 1/2 kg of prawns 500g penne pasta
  • 2 leeks 1 small shallot
  • 1 carrot 1 garlic clove
  • 1 tomato 1 splash of vinegar
  • 1 bay leaf 300g peeled tomatoes
  • 2 cloves garlic 1 sprig of thyme
  • 1/2 cup brandy salt
  • white pepper grains chili pepper
  • mineral water extra virgin olive oil

For the Bisque: Rinse well and chop shells and heads. Slice leeks, carrots, celery and garlic (thin slices). Gather the scraps of fish and vegetables in a saucepan, sauté with 1 tablespoon of butter or some olive oil until they are completely dry and begin to stick, add the water, brandy, tomato, pepper and bay leaf, bring to a boil and cook over gentle fire, slightly foaming, for 40 min, then filter. For the sauce: Peel the scampi (i.e. prawns). Set aside the meat and use the shells and heads to make the bisque. Chop onions and garlic and fry along with the chili in oil, sprinkle with vinegar, let it evaporate and add the chopped tomatoes with your hands. Cook for 10 minutes, add salt, add the chopped scampi pieces and turn off the heat. Cook the pasta, drain it when al dente (firm) and finish cooking in the pan with the sauce by adding the bisque little by little, as much as you need to finish cooking the pasta until together with the sauce the dish reaches the right creamy consistency (creamy but not too thick). When ready, sprinkle with a little chopped thyme.

Share by: