Scampi flambéed to Sabatini

by Monday, February 13, 2012

Dear friends, a restaurant in Florence, that from 80 years is a reference point for Florentines as for tourists, send us the recipe of one of their most loved dishes. This is the Sabatini di Firenze. And this is the recipe.

LOBSTER FLAMBÉ’ THE SABATINI

Sabatini Florence Restaurant

 

RECIPE FOR 4 PEOPLE

 

500 GRAMS SHELLED SCAMPI

40 GRAMS BUTTER

3 TABLESPOONS EXTRA VIRGIN OLIVE OIL

1 TABLESPOON FINELY CHOPPED ONION OR SCALLIONS

1 FINELY CHOPPED GARLIC CLOVE

SALT AND CAYENNE PEPPER

2CL COGNAC

A PINCH OF DRIED TARRAGON

3 PRIVATE SEED TOMATOES AND CHOPPED

100 GRAMS OF RICE PILAF

 

EXECUTION

 

FRY THE ONION OR SHALLOT AND GARLIC UNTIL TRANSPARENT WILL, ADD THE PREVIOUSLY PEELED SCAMPI SLAPSTICK AND FLAMBÉ WITH THE COGNAC . THEN ADD THE TOMATOES, SALT AND CAYENNE PEPPER AND COOK SLOWLY FOR A FEW MINUTES. REMOVE THE PRAWNS AND PLACE THEM IN A WARM DISH AND ADD TO THE SAUCE A BIT OF TARRAGON.

PUT THE SHRIMP IN A SKILLET HEAT WELL AND BIND THE SAUCE , SPRINKLE WITH PAPRIKA AND SERVE WITH RICE PILAF.

Sabatini's Restaurant

Via Panzani, 9TO

Florence

Tel 055 282802

info@ristorantesabatini.itwww.ristorantesabatini.it

 

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