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Rezepte: Prosecco frizzante DOC

PAPPARDELLE WITH SCHRIMPS AND SWEET PEPPERS

FOR 4 SERVINGS:

  • 280 gr. home-made pappardelle
  • 2 sweet green peppers
  • 150 gr. fresh shelled scampi, floured
  • 1 dl. fish velouté sauce
  • 20 ml. cognac
  • 1 scallion
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 garlic clove
  • 2 tablespoons extra virgin olive oil
  • 1 pat butter 

Boil the peppers with the scallion, thyme, and bay leaf in plenty of water for about 1 hour. Drain and put through a sieve, then transfer to a pan. Place pan on the fire and add the velouté sauce. In a separate frying pan, sauté the deveined scampi in the very hot oil together with the garlic. Flambé with cognac and add to the sauce. Bring to boiling point and cook for a couple of minutes, then add the pappardelle, previously cooked in plenty of salted boiling water, and toss until well coated with the sauce, adding a pat of butter and some thyme.

SOLE FILLETS WITH CHAMPIGNON MUSHROOMS

FOR 4 SERVINGS: 

  • 4 sole fish, filleted
  • 14 oz. Champignon mushrooms
  • 1/2 cup white wine
  • 1 pat of butter
  • 1/2 cup flour
  • oil, salt and pepper 

Clean and fillet the sole. Salt and pepper and dredge lightly in flour, cooking in oil. Drain oil, add the wine, mushrooms and butter and continue cooking until wine evaporates, then serve it.

MUSSELS MARINARA

Use fresh Mussels which have been steamed with one glass of white wine.
Make a marinara sauce and proceed as follows: saute in 6 tablespoons of olive oil 2 tablespoons chopped garlic, 2 tablespoons chopped shallots, 1/2 teaspoon oregano and pepper. After 2 minutes, add the juice from the steamed mussels, the mussels and simmer for 2-3 minutes. Serve hot.