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.