• St. Bernard 04

    From Dave Drum@1:3634/12 to All on Thu Aug 19 13:26:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Scampi Soup Bernard Marot (Zupetta Di Scampi)
    Categories: Seafood, Pasta, Wine, Herbs, Vegetables
    Yield: 4 Servings

    454 g Scampi tails (26-30)
    - butterfly cut; shells on *
    300 g Fresh or dry pasta
    12 Fresh mussels
    24 Fresh clams
    4 c Water
    1 lg Can Italian tomatoes
    1 c House white wine
    1/2 c Fresh cilantro
    2 cl Garlic cloves
    2 tb Capers
    2 Anchovy filets
    1 Fresh parsley bouquet
    +=PLUS=+
    1/2 c Fresh parsley
    1 (1") piece fresh ginger
    1 ts Hot Pepperoncino
    1 tb Black peppercorns
    1 tb Tomato paste
    Extra virgin olive oil
    Salt & pepper

    * You will need the shells to make the homemade fish
    broth.

    Peel the scampi tails, place shells in a plate and flesh
    in another.

    Mince the anchovies and capers and smash the garlic.

    Heat some olive oil in a saucepan with the garlic,
    capers and anchovies, add the tomato paste and scampi
    shells. Mix together and cook until scampi gets darker,
    about 2 to 3 minutes. Add 4 cup of water, with fresh
    ginger, fresh parsley bouquet and whole black pepper.
    Cover and leave to low heat for about 45 minutes.

    Place the tomatoes in a bowl and crush with your hands.

    Keep only the leaves from the cilantro.

    In a large stockpot heat some olive oil with the garlic
    and 1 teaspoon of hot pepperoncino and set the heat to
    medium high. Cook for about 1 minute. Add the white
    wine.

    With a stainless strainer, filter the broth directly in
    the saucepan. Add the tomatoes and mix well. Cook for a
    couple of minutes.

    Add the fresh clams, cover and cook at medium heat for
    about 5 minutes or until the clams open up. Add the
    mussels, the scampi flesh and the fresh cilantro. Salt
    and pepper to taste. Cover and leave at medium heat for
    about 5 minutes or until the mussels opens up.

    Add one portion zuppa in a serving bowl and serve right
    away with pasta aglio e olio.

    Chef Bernard Marot

    RECIPE FROM: https://www.bienmanger.com

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