Langoustines 'alla pizzaiola'
Item 1 of 1
- medium
- 4
- 3 hours 30 minutes
Chef Antonino Cannavacciuolo channels his hometown of Naples in this langoustine recipe, serving the raw shellfish with his twist on a pizzaiola sauce. Finished with swirls of fish mayonnaise, dried oregano and black olive powder, this striking dish captures the vibrant flavours of the region.
First published in 2016
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Ingredients
Metric
Imperial
Langoustines
- 4 langoustines, head, tail, shell and digestive tract removed
- extra virgin olive oil
- salt
Pizzaiola sauce
- 600g of plum tomatoes, washed
- 2 spring onions, chopped
- 1 garlic clove, crushed
- 1 bunch of basil, chopped
- salt
Fish mayonnaise
- 1 egg yolk
- 50ml of fish stock
- 50ml of peanut oil
- 50ml of extra virgin olive oil
- salt
To serve
- 50g of black olives
- dried oregano to taste
- micro basil, to garnish
SAVE RECIPE
Equipment
- Blender
- Dehydrator
Method
1
Start by dehydrating the olives a day before you are planning to serve. Place the olives in a dehydrator overnight at approximately 65°C
- 50g of black olives
2
The following day, blitz in a food processor or chop by hand to a powder
3
Now prepare the pizzaiola sauce. Squash the tomatoes, season with salt and marinate for 1 hour
- 600g of plum tomatoes, washed
- salt
4
Blend the marinated tomatoes for a few seconds and pass through a sieve. Add the garlic, basil and spring onions and leave the tomatoes to marinate for at least 2 hours
- 1 garlic clove, crushed
- 2 spring onions, chopped
- 1 bunch of basil, chopped
5
Meanwhile, make the fish mayonnaise. Whisk the egg yolk and gradually whisk in the fish stock and oils until emulsified. Season to taste and add a little water if necessary. Cover and set aside until required
- 1 egg yolk
- 50ml of fish stock
- 50ml of peanut oil
- 50ml of extra virgin olive oil
- salt
6
Cut the langoustines in half lengthways and season with salt and a little olive oil
- 4 langoustines
- extra virgin olive oil
- salt
7
When the tomatoes have been marinating for 2 hours, blitz again in a blender
8
To serve, pour the tomato sauce into each plate. Divide the langoustine halves evenly between the plates and drizzle over with mayonnaise
9
Sprinkle on small dots of dried oregano and dehydrated olives. Finish with a garnish of micro basil
- dried oregano to taste
- micro basil, to garnish
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