PREPARING THE SCAMPI IN THE PAN

Ingredients:

• 20 large scampi
• 1 onion
• 2 cloves of garlic
• 4 tablespoons extra virgin olive oil
• 1/2 glass of dry white wine
• 2 flask tomatoes
• Salt gb
• Pepe gb

Preparation

Bring a pot of water to a boil. Add the tomatoes and cook for 5 minutes. Drain, peel, dice, and set aside. Peel and chop the onion and garlic, place them in a large nonstick pan with the oil, and sauté for 5 minutes until lightly golden.

Meanwhile, rinse the scampi under running water, pat them dry, add them to the pan, season lightly with salt, cover with a lid, and cook for 3 minutes over low heat. Remove the lid, remove the scampi, and set aside. Add the wine to the cooking liquid and, after raising the heat, let it almost evaporate before adding the chopped tomatoes. Season with salt sparingly and continue cooking over very low heat for 20 minutes from when the sauce begins to boil.

After this time, add a few tablespoons of warm water, return the scampi to the pan, cover with the lid, and continue cooking for 7 minutes. Season with plenty of black pepper before serving.

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