Buon appetito!
Spicy langoustines
Italy with tomato
made by Harry Belmans
Credits: From “Italia al pomodoro”: Recipes - Harry Belmans, Photos - Heikki Verdurme
Ingredients
4 persons
- 300 grams ELVEA Passata di Datterini 100% Toscano (Selezione del Maestro)
- 0.5 jar ELVEA Yellow Peeled Datterini Tomatoes (Maestro's Selection)
- 2 cloves garlic
- tablespoon of olive oil
- 1 teaspoon chili flakes
- pepper
- salt
- 24 langoustines
- handful fresh dill
Preparation
-
1
Cut the tomatoes in half and finely chop the garlic.
-
2
Sauté the garlic in a little olive oil.
-
3
Add the tomatoes and chili flakes.
-
4
Season with salt and pepper.
-
5
Cut the langoustines in half and add them to the tomatoes.
-
6
Cook the langoustines and finish with dill.
-
7
Enjoy your meal!
