Scampi alla Veneziana

The following recipe is measured for two people.

Gamberi alla Veneziana con taglierini by the real Caffeamore

prep time: 10 mins. cooking time: 15 mins.

For Scampi alla Veneziana you need the following:

  • 6 Scampi (prawns)
  • 2 – 3 cloves of garlic
  • juice of 1/2 lemon
  • 2 spoons of tomato puree
  • 1 small can of pomodori pelati (400g)
  • 2-3 cl of white wine
  • 300ml of cream
  • italian herbs: origan, thyme, basil, parsley, rosemary
  • olive oil extra vergine
  • salt & pepper

To accompany theprawns in tomato sauce by the real Caffeamore scampi, I suggest you pick a form of pasta you like. We decided to go with Taglierini (a slim form of Tagliatelle) and were happy with our choice. Take about 300g for 2 people.

Prepare the Scampi as follows:

Cut the garlic into small slices, release the juice of half a lemon.

Put the Scampi on a plate and put lemon juice and garlic on them.

Prepare a pan, put it on the stove on medium heat, and add some olive oil. Then add the rest of the garlic, and after a minute the pelati, tomato puree, herbs, salt and pepper. Let it cook for 5 minutes.

Set up the hot water for the pasta, add some salt and a little olive oil and add the pasta.

Add the prawns to the tomato sauce, and add the white wine. After about five minutes, when the prawns are well done (first they are blue-ish, when they are done they turn a light shade of rose), add the cream. After a minute, remove the sauce from the stove. When the pasta is ready, take it out and serve it with the tomato-prawns sauce.

White wine tastes delicious with Scampi alla Veneziana.

In Italy, this would be served as a Primo Piatto, followed by a Secondo (regularly meat or fish, but there are also some vegetarian Secondi, for example the Parmigiana di Melanzane. We will feature it here in due course, check back soon).

Gamberi alla Veneziana con taglierini by the real Caffeamore

Feedback is very welcome. Please comment below.

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Red Thai Curry with carrots, sugar peas, zucchini and Tofu

For the red thai curry you need:

  • 1-2 spoons of red thai curry paste (depending on how spicy you like it)
  • 500 ml of coconut milk
  • 500 ml of bouillon
  • 1 spring oignon
  • 100 g of sugar peas
  • 3 medium carrots
  • 1 medium zucchini or aubergine, whichever you prefer. (remember: salt the aubergine first to remove its bitter taste)
  • 3 small patatoes
  • 200 g Tofu
  • thai basil and/or parsley
  • soy sauce and sunflower oil

appetizer: salad with homemade dressing and thai spring rolls by the real Caffeamore

Traditionally, Thai curry is accompanied by rice; dal (an indian lentils dish) is also very traditional to accompany a curry. We had basmati rice with it. Set up the rice and/or lentils first, then proceed to the Curry.

Dress the Curry as follows:

Cut the Tofu into little squares, pour a little soy sauce over it. Heat up a pan and put some sunflower oil into it, then add the tofu. Roast it gently for about 3 minutes, then but it into a bowl. Cut all the vegetables into little pieces.

Add a bit of oil to the pan and then add the spring oignons. After they’ re roasted, add the patatoes and the carrots. After about ten minutes, add the curry paste and let it roast. Then add the bouillon and the rest of the vegetables. After another five minutes, add the tofu and the parsley or thai basil. Cook until the vegetables are almost even, then add thred thai curry with Tofu by the real Caffeamoree coconut milk and let it stew for about five minutes. Enjoy!

As an appetizer you can have spring rolls, dim sum or a soup. We had a salad and spring rolls as a blend between the eastern dish and our western culture:-)

Tell us what you thought of the recipe. Any suggestions? Please comment below!

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