Brodetto Of Mantis shrimp

Brodetto di Canocchie

Brodetto from the Marche region mantis shrimp with tomato, flavored with garlic, parsley and black pepper.

4 servings

Easy

Marche

EasyMarche

The brodetto Of mantis shrimp It's a seafood dish with a direct character, built on the combination of the sweetness of shellfish and the liveliness of tomato. It's suitable for a lunch or dinner where you want to bring to the table a tasty, essential dish, served piping hot. The ideal consistency combines the soft pulp of the mantis shrimp to a pan juices Fluid yet concentrated, capable of capturing the juices released during cooking. Garlic flavors the oil without overpowering it, while parsley and black pepper add a fresh, aromatic note to the finish. The technique relies on a very brief initial cooking of the shellfish, followed by a reduction of the tomato and a final stirring in the sauce: this way, the dressing gains body and flavor. mantis shrimp They remain juicy. The recipe is considered a traditional preparation from the Marche region.

Instructions

Voice reading

7 steps · natural Italian voice

Clean the mantis shrimp

Cut off the antennae, legs and abdominal fins of the mantis shrimpWork carefully to trim the shellfish without damaging the flesh; when finished, rinse them quickly if necessary and let them drain well so the hot oil doesn't splash during cooking.

Heat aglio e olio

Pour the olive oil into a shallow pan wide and let it warm up over medium heat. Join the cloves of garlic and let them cook until they become lightly golden and fragrant, without letting them blacken: too dark a color would make the base bitter.

Cook the shellfish briefly

Arrange the mantis shrimp in a single layer in the shallow pan and add salt sparingly. Cover and cook for a few minutes. over medium heat, until the shells change color and the bottom is enriched with their juices. Don't overcook this first time: the pulp will finish cooking in the sauce.

Set aside

Take off the mantis shrimp from the shallow pan and let them drain, keeping them temporarily on a plate. Keep the container pan juices with the flavored oil: it will be the base of the tomato and must remain hot, but not smoking.

Prepare the tomato

20 min

Deprive the canned whole peeled tomatoes of the seeds, chop them and pour them into the pan juicesStir to distribute them in the oil and simmer for about 20 minutes, maintaining a light, steady boil. The sauce is ready when it thickens and the aroma of the raw tomatoes has faded.

Complete cooking

10 min

Delete the cloves of garlic and put them back mantis shrimp In the shallow pan, placing them in the sauce. Season with salt to taste and cook for about 10 minutes over medium heat, letting the seasoning simmer. The brodetto it's ready when the sauce coats the shellfish and the flesh is cooked, without appearing dry.

Scent and serve

Turn off the heat and finish with chopped parsley and freshly ground black pepper. Stir gently or move the shallow pan so as not to break the mantis shrimp. Serve the brodetto hot, with the sauce well distributed and the scent of pepper and parsley barely perceptible.

Chef's Tips

The editorial staff recommends cooking the mantis shrimp first covered and then in the sauce, so the pulp remains soft and the base acquires a more intense marine flavour.