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Vegetables
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Pasta
Cakes and baking
Knife skills
Pickling
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Langoustines 'alla pizzaiola'

by Antonino Cannavacciuolo
  1. Langoustine "alla pizzaiola"
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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
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
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
First published in 2016
Antonino Cannavacciuolo

In his adopted home of Piedmont, Antonio Cannavacciuolo effortlessly combines the dishes of north and south Italy at the beautiful two Michelin-starred restaurant Villa Crespi.

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