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Mezzemaniche with scampi tails
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
400 g of half sleeves,
½ glass of dry white wine,
180 g frozen scampi tail
1 yellow pepper,
100 g tomato pulp in a jar,
2 teaspoons chopped parsley,
3 tablespoons extra virgin olive oil,
2 cloves of garlic,
salt,
pepper.
Introduction
The scampi are characterized by a sweet and delicate taste. Usually they are not cleaned because the organs are located in the head that must be left in cooking to get a full and firm taste. For convenience you can remove the shell. The operation is very simple: with the kitchen scissors you make an incision on the back and then with your hands you remove.
Preparing
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