"Linguine agli scampi"
... or: prawns linguine in a lemony cream sauce - which is frankly less funky than in tialian. I'm not overly familiar with italian gastronomy. French yes, I know tons of recipes, the right ingredients to use, and what the end product taste like... or should. When I cook italian, well, it's more with intuition and interpretation, rather than real know how. Anyway, the linguine are finish to cook in a mixture of half crème fraiche, half liquid cream, with lemon juice, parsley, black pepper (because I ran out white pepper) and salt. When the sauce reach the right creamy consistency, I add a few cube of fridge cold organic butter. The prawns are flash fried in organic clarified butter, lemon juice and parsley. Served with a few glasses of Sancerre "La Chatellenie" 2018 from Alko, an ok-ish wine for casual occasions. Do not expect to reach wine nirvana though.
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