Orecchiette with scampi, broccoli, saffron and roasted datterini tomatoes
11.5 oz Orecchiette
1 pinch saffron
2 garlic cloves
1/2 glass of white wine
24 datterino tomatoes
2 slices stale bread
2 tbsp extra virgin olive oil
Sweat the tomatoes cut in half in the oven at 125°C/ 257° F for about half an hour.
Clean the langoustine and use the scraps to make a bisque with oil, garlic, white wine and water.
Sauté the langoustine quickly in a non-stick frying pan with a ribbon of oil.
Once the bisque is reduced to more than half, dip the slices of stale bread and when softened, pass everything through a sieve.
The bisque will be more creamy thanks to bread’s gluten.
Add the langoustine and saffron.
Clean the broccoli and separate the florets. Slice through every floret with the blade of a knife. Blanch them in boiling salted water for a few minutes. Drain using a spoon sieve and cool in cold water.
Sizzle the garlic and extra virgin olive oil in the pan on high heat. Then add the broccoli florets. Adjust the salt and add a pinch of chili.
Blend all in a mixer until obtaining a cream, add some cooking water if needed.
Cook the Orecchiette in abundant salted water, drain and sauté with the langoustines and the saffron bisque. Serve on a bed of cream of broccoli and garnish with tomatoes.
Some quick tips for the bisque: remove the eyes using kitchen scissors, as they give the stock a very bitter taste. To flavor, you can choose cognac instead of white wine. Then cook for not more than 15 minutes and filter.