See my video recipe here, click on the image:
The prawns are one of the big favorite seafood for pasta sauce.
The prawns in-fact are way more tasty than other crustaceans, like the Lobster for example.
In my personal list, I put at
Rock Lobsters
Mantis prawns, wild
Sicilian Red prawns
Scarlet Carabineros
Scampi
Tiger prawns
Boston Lobster
Lobster
others..
The recipe follows the standard for seafood white wine sauce with the special touch of Cognac.
COGNAC WITH SEAFOOD WAS VERY POPULAR IN THE 90'S
Olive oil extra vergine, garlic, white wine, parsley and pepper.
Original characteristics
This is contemporary Italian, very popular during end 80's and 90's:
Tiger prawns, white wine, EVO olive oil, black peppercorn, few cherry tomatoes, Cognac, butter, scallion, fresh thyme
NO CREAM, NO TOMATO SAUCE
If you don't have Cognac; Brandy, Armagnac, Calvados will do.
Here the recipe for 4 guests:
4 tiger prawns
4 spoons olive oil EVO
80 gr butter
20 ml Caognac
1 scallion finely chopped
fresh thyme few leaves
8 cherry tomatoes
Bring water to boil and add the coarse sea salt and than the pasta (80 gr for person)
it will need around 8 mins to be ready, perfect time for cooking our prawns
Sauce:
Add the oil in the pan with the scalion
fry till soft then add the prawns
Add 1 glass white wine, a pinch of salt and let cook, with lead.
lift the lead, add the butter and wait till melted
mix and add the Cognac.
Once you add the cognac, wait for the flame to finish and add the chopped cherry tomatoes.
Close with the lead and cook for 1 min, the tomatoes must to be soft but still consistent.
when pasta is ready, add it to the sauce together with a service spoon of pasta water.
cook together untill the sauce will be not watery anymore.
in case the pasta is still hard, add some more water.
when ready, add fresh thyme and serve.
A good seafood pasta must to be wet and saucy but not watery or too oily.
Enjoy your Linguine !!
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