Cooking Foods Italian Recipes – Langustine sauce

More details in my books published on Amazon.com

Ingredients:

Langustine – one pound or more

Garlic – two or three cloves

Parsley – few leaves

Capers (under salt) – one spoon

Tomato sauce – three-four spoons

White wine -1/4 of glass

Extra Virgin Olive Oil – two spoons

Marine salt – as needed

 

 

 

 

Drown the capers in fresh water to get rid of the salt.

 

 

 

 

 

 

 

 

 

 

 

 

 

We are going to clean the langustine from its shell:with scissors start making two cuts on both right and left sides under the head.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut longitudinally the belly sides until you reach the tail.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut horizontally where the belly join the head.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

With the finger take off the belly shell

 

 

 

 

 

 

 

 

 

 

 

 

 

Continue where you already cut both sides of the head to separate the legs from the head.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Open the head and remove the shell containing the eyes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove the dorsal shell.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Insert a finger in the between to separate the flesh and remove the legs shell.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Finally you get all the flesh in a plate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

All the parts are edible the only things to discard are the sack between the eyes and the attached intestine: they can contain sand.

The yellow part is succulent: is the brain.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You find the intestine in the middle upper of the fish running from the head till the tail.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Discard it!

 

 

 

 

 

 

 

 

 

 

 

 

 

The clean flesh.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I keep the shell apart to make a good broth, just adding few vegetables and salt.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut the flesh in cubes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Keep in a plate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Put some chopped garlic to fry in extra virgin olive oil.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As the garlic fades add some chopped parsley.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the langustine flesh and stir.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the chopped capers, fry for two-three minutes: be careful to not burn the garlic.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add ttwo spoons of tomato sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook until the sauce boils.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop 1/4 of glass of white wine.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let the alcohol to evaporate.

Take from the fire but keep warm: add a bit of butter if you like a sweeter taste.

You will put back on the fire to boil just two minutes before to use it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When your cooked pasta is ready toss it in to the sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir well letting the pasta to get the sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

Now you can serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is a simple and tasty dish….buon appetito !!!

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Langustine sauce

More details in my books published on Amazon.com