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Recipe for :

Pappardelle with Scampi and Sweet Peppers

This recipe comes from the Restaurant Antico Martini in Venice, Italy.

"Antico Martini is the top-class restaurant in Venice Italy, famous the world over for fine food and refined service. Since 1720".

If 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 here>


280 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 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.

Serves 4

Restaurant Antico Martini