Guitar to the Langoustines, Cherry tomatoes And Bell peppers Green Sweets

Finely chop the shallot and brown it in skillet in olive oil over medium heat. Wait until it becomes soft and slightly golden, without letting it darken: the soffritto It must be fragrant and remain delicate, because it will form the aromatic base for cooking the prawns.

Add the shelled prawn tails to the soffritto and cook them in oil. When the flesh becomes opaque and the prawns are almost cooked, add the classic sparkling wine and leave deglaze the alcoholic part. Season with salt to taste, then continue until half cooked overall.

Remove the prawns from the skillet and set them aside. Leave the flavoured oil on the bottom: it collects the aromas of the soffritto and shellfish, which will be used to build the sauce. Keep the prawns separate to prevent them from cooking while the tomato sauce is cooking.

Add to the oil cherry tomatoes peeled tomatoes and a pinch of salt. Cook them over medium heat Cook until they begin to break down and the sauce takes on a more compact consistency, with a steady but not aggressive boil. The sauce should remain smooth and fragrant, without drying out too much.

Finely chop the bell pepper green together with basil and parsley, until you get a battuto homogeneous. Work the aromas while the tomato cooks, so the mixture It retains its fresh aroma and the fine grain needed to distribute itself throughout the dressing without creating overly large pieces.

Join the battuto Of bell pepperAdd the shrimp, basil, and parsley to the tomato sauce when it's halfway cooked. Stir thoroughly and let it simmer until the sauce is smooth and slightly thickened. Add the shrimp, toss the two ingredients together, and keep the sauce warm.

Bring to a boil plenty of salted water and cook the egg chitarra pasta. Drain it when it is al dente, making sure it maintains a firm consistency in the center: it should hold the sauce without becoming mushy. Avoid overcooking, as the pasta will be served immediately with the hot sauce.

Pour the drained chitarra onto a warmed serving dish and spread the sauce over it. langoustines, cherry tomatoes And bell pepper Green dessert. Toss gently to wrap the pasta strands without breaking them and serve immediately, while the sauce is still hot, fragrant, and evenly distributed.