Pizzaiola Sauce with Langoustine Recipe - Great Italian Chefs
Chef Antonino Cannavacciuolo channels his hometown of Naples in this langoustine recipe, serving the raw shellfish with his twist on a pizzaiola sauce.
Ingredients
- 4 langoustines, head, tail, shell and digestive tract removed
- extra virgin olive oil
- salt
- 600g of plum tomatoes, washed
- 2 spring onions, chopped
- 1 garlic clove, crushed
- 1 bunch of basil, chopped
- 1 egg yolk
- 50ml of fish stock
- 50ml of peanut oil
- 50ml of extra virgin olive oil
- 50g of black olives
- dried oregano to taste
- micro basil, to garnish
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