The ORECCHIETTE WITH SCAMPI are a dish where the flavors of the sea and the land meet, creating a perfect gastronomic marriage. Delicate in taste, it is a fragrant, flavorful first course, very easy to make and always impressive.
Great to serve on festive occasions, such as Christmas Eve, which traditionally features a fish-based menu.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz orecchiette (fresh)
- 1.1 lb scampi
- 3 ramato tomatoes (ripe but firm)
- 1 clove garlic
- 1 yellow onion
- 0.67 cup white wine
- 10 leaves sage
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 1 Skillet
- 2 Pots
- 1 Cutting board
Steps
To prepare the orecchiette with scampi, start by making the sauce.
Score the top of the tomatoes with a cross and blanch them for 20 seconds in boiling water. Drain and cool them under running cold water, then peel them, cut them in half and remove the seeds and juices.
Cut them into strips, then into not-too-small cubes and set aside.
Peel and finely chop the onion and tear the sage leaves.
In a large skillet heat the oil and sauté the onion, the garlic clove and the sage.
After five minutes of cooking, add the scampi and sauté over high heat, turning them often. Remove the garlic clove, deglaze with the white wine and let it evaporate.
Season with salt and pepper and continue cooking for another five minutes.
Remove the scampi from the skillet with a slotted spoon and let them cool slightly. Shell part of them and cut the flesh into pieces.
Add the tomatoes, the chopped scampi meat and the whole scampi to the skillet and continue cooking for another 10 minutes, adding water if necessary.
Bring a large pot of salted water to a boil. Add the orecchiette and cook them until they are nicely al dente.
Drain the pasta into the skillet with the sauce, add a ladleful of the cooking water and toss everything together until well coated.
Plate the orecchiette with scampi, garnish with a few fresh sage leaves and serve.
