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Rezepte: Rosé Metodo Classico

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.

LINGUINE WITH CRAB MEAT

FOR 6 SERVINGS: 

  • 6 tbs olive oil 
  • 4 cloves garlic, minced 
  • 2 anchovy fillets 
  • 20 oz. peeled Italian plum tomatoes 
  • 1 lb. crab meat 
  • brandy or cognac 
  • 16 oz. linguine 
  • parsley 
  • salt 

Saut‚ minced garlic in butter. Add all the remaining ingredients, except the parsley. Cook the linguine al dente. Add sauce to cooked and strained pasta and mix well. Top with a sprinkling of chopped parsley. Serve very hot.

GRILLED LARGE SCAMPI

FOR 4 SERVINGS:

  • 20 large scampi (200 gr. each) 
  • some flour 
  • 200 gr. of extra virgin olive oil 
  • 1 lemon 
  • salt 

Open the scampi, flour them, oil them and add the lemon juice and salt. Put them on a hot grill, as soon as they start to brown turn them over and oil them again and put some lemon juice. Continue like this for 4 or 5 minutes.  Serve with green salad and lemon quarters.