"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 05-20-2012, 06:14 AM   #1
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Sardinia: Scampi e Aragosta A Zuppetta

Good Morning,

This dish hails from the shores of Sardinia, and it translates to: Prawns or Shrimp and Lobster, Soup is Zuppa, however, this version is not a soup, however, it has a wonderful sauce and is served on a bed of Ribbon Pasta. One can select the pasta of their choice to place the freshly caught shellfish.

scampi e aragosta a zuppetta ...

prawns or shrimp and lobster stew with pasta ...

( FOR 4 )

1 kilo fresh large shrimp or prawns or crayfish
2 fresh lobsters
snipped fresh scallions or spring onion
1 bay leaf
1 clove garlic ( garlic-holics: add more if you so desire )
5 tblsps. Evoo ( extra virgin olive oil - 100% hojiblanca if possible )
1 small dried red chili pepper or red pepper flakes
white wine: 1 glass of Italian variety white wine
1 tblsp. fresh chopped finely parsley herb flat variety
100 grams of fresh ripe juicy tomatoes
salt and freshly grinded black, rose and green peppercorns
400 grams of Ribbon pasta of choice ( fettuccini, tagliatelli, linguini etc. )

1. wash and cut the prawns in half lengthwise and de-shell. Wash under running water exta carefully. Do same with lobster, and break shells and claws.
2. Heat the Evoo in a large skillet and add the scallion or spring onion, bay leaf and clove of chopped finely garlic.
3. add the white wine, the chili pepper and the parsley and simmer with the chopped, de-seeded and peeled tomatoes ( this is your sauce and base to this recipe ) for 25 to 30 minutes. Cook on low flame simmer.
4. add the lobster broken in half and simmer until cooked through a few minutes and then the prawns for a few minutes until rose - coral color and cooked through. Readjust salt.
5. boil salted water and cook your pasta variety until tender and yet firm to bite
6. plate the drained pasta as the bed of the dish, then top with the tender lobster and the prawns and ladle or spoon sauce over the dish
and sprinkle freshly grinded peppercorns ...

SERVE WITH: white wine of choice, oven warm crusty bread for dipping and a green salad ...

ENJOY,
Margaux Cintrano.

__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 05-20-2012, 12:12 PM   #2
Senior Cook
 
Join Date: Apr 2012
Posts: 116
Thanks Margi!

With summer upon us, the markets around here frequently have terrific sales on wonderful Maine & Canadian lobsters, & when they do, I often pick up an extra one to cook & use in a recipe such as yours. Have duly saved it.

Again - thanks! :)
__________________

__________________
Bacardi1 is offline   Reply With Quote
Old 05-20-2012, 12:47 PM   #3
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
GRAZIE Bacardi1,

This is a compliment ...
Ciao.
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:21 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.