PREPARE THE PENNE WITH SCAMPI

Ingredients:


For the Bisque and sauce:


  • 1/2 kg of prawns
  • 500g of penne
  • 2 Leeks
  • 1 small shallot
  • 1 carrot
  • 1 clove of garlic
  • 1 tomato
  • 1 splash of vinegar
  • 1 bay leaf
  • 300g peeled tomatoes
  • 2 cloves of garlic 1 sprig of thyme
  • 1/2 glass of brandy
  • Salt and white peppercorns
  • Chili
  • Oligomineral water
  • Extra virgin olive oil.

Preparation

For the bisque: Rinse well and chop the heads and shells.

Finely chop the leeks, carrots, celery, and garlic. Combine the fish scraps and vegetables in a saucepan. Sauté them in a knob of butter or a drizzle of oil until they're completely dry and begin to stick. Add the water, brandy, tomato, pepper, bouquet garni, and bay leaf. Bring to a boil and cook over very low heat, skimming the foam, for 40 minutes, then strain.


For the sauce: Shell the scampi. Set aside the flesh and use the shells and heads to make the bisque. Chop the shallot and garlic and sauté them with the chili pepper in the oil, deglaze with the vinegar, let it evaporate, and add the chopped tomatoes.


Cook for 10 minutes, season with salt, add the chopped scampi, and turn off the heat. Cook the pasta, drain it al dente, and finish cooking it in the pan with the sauce, adding the bisque a little at a time, as needed, to finish cooking the pasta until the sauce is creamy, not too thick. Once cooked, sprinkle with lightly chopped thyme.

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