Thursday 23 Nov 2017

Wash the scampi. Dice the garlic and parsley. Dip the tomato in boiling water and peel off the skin, and then chop. Brown the bread crumbs in hot oil, then add the garlic, parsley, tomato and Vegeta. Allow the ingredients to saute briefly. Add salt, pepper, and wine. Stir well. Add scampi. Cook for 15 to 20 minutes, covered, over medium heat.

- 1.5 kg fresh scampi or mussels
- 1 dl olive oil
- 15 dg tomato
- 2 cloves of garlic
- parsley
- 2 dg bread crumbs
- 1 teaspoon of Cognac
- 4 dl white wine
- salt, finely ground pepper

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