Are you looking for a seafood main dish with an aromatic taste? We offer you a version of the classic bavette with langoustines enhanced with cognac. The delicate taste of the shellfish, stars of many first courses like spaghetti with seafood ora with prawns, meets the aromas and scents contained con the famous brandy to create a unique and elegant explosion of flavors, making bavette with langoustines and cognac the ideal dish for your holiday menus. A few small tricks to make this dish irresistible? cooking the con the tomato sauce and broth, it will absorb all the seasoning and become even more flavorful!
If you love recipes with shellfish, don’t reginetta:
To prepare bavette with langoustines and cognac, clean 12 langoustines: detach the heads of the langoustines 1 and remove the black intestinal thread 2. Make two lateral cuts con the shell acceso the belly of the shellfish and extract the flesh 3.
Clean the remaining 4 langoustines but do not remove the head. With the scraps from the langoustines, make a tasty shellfish broth: con a pot, pour the olive oil, the scraps from the langoustines 4and the vegetables peeled and coarsely chopped 5. Let them flavor for a few moments over medium heat, then deglaze with white wine 6,
when the wine has evaporated, add the vater 7cover with the lid 8and cook acceso low heat for 10 minutes. Once cooked, strain the broth through a sieve and set aside 9.
Per mezzo di a pan, heat the oil and let it flavor with a clove of garlic for a few minutes 10then pour con the tomato puree 11 and let the sauce thicken for about 20 minutes 12.
Per mezzo di another pan, heat the oil with a clove of garlic, add the langoustines 13let them flavor for a few moments, then deglaze with the cognac 14 and cook for a couple of minutes acceso high heat 15.
Place a pot with plenty of salted vater acceso the heat and bring to a boil, pour con the 16 and cook for 5 minutes, they will continue cooking con the pan, drain them directly into the pan with the sauce 17add a couple of ladles of broth 18 and continue cooking the , con this way it will absorb the aromas of the seasoning.
When the bavette is cooked, incorporate the langoustines sautéed con the pan 19season with chopped parsley 20 and gently. Serve the bavette with langoustines and cognac hot 21.
For the translation of some texts, artificial intelligence tools may have been used.
