with Scampi and Sweet Peppers
recipe comes from the Restaurant
Antico Martini in
Martini is the top-class restaurant in Venice
Italy, famous the world over for fine food and
refined service. Since 1720".
you would like to know more about the restaurant
or want to book a table then visit the restaurant
web site for further details <click
gr. home-made pappardelle
2 sweet red peppers (bell peppers, preferably)
150 gr. fresh shelled scampi, floured
1 dl. fish velouté sauce
20 ml. cognac
1 sprig fresh thyme
1 bay leaf
1 garlic clove
2 tablespoons extra virgin olive oil
1 pat butter
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 on the fire and add the velouté sauce.
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.
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.
Restaurant Antico Martini