Scampi with garlic, chiles and fennel (Scampi con aglio e finocchio) from Molto Italiano: Simple Italian Recipes for Cooking at Home (page 274) by Mario Batali

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Notes about this recipe

  • Breadcrumbs on January 03, 2013

    p. 274 I picked up some langoustines to accompany our grilled steaks for our New Year’s Day dinner and this recipe suit our plans perfectly. Happy to say this dish was the hit of the evening. As you may be able to tell from the photos, I didn’t have any fennel fronds so I opted to use Italian parsley instead but I infused my broth with a little ground fennel seed and, dusted the finished dish w fennel pollen. I look forward to trying it again with the fronds though. The sweetness of the langoustines contrasted nicely with the tartness and heat of the chili-infused wine broth. I served mine atop some steamed rice whereas mr bc preferred his sauce on the side so he could dip as he goes. (He also likes to keep each item separate on his plate). A simple, elegant dish that I’m happy to have in my repertoire. Photos here: http://chowhound.chow.com/topics/561496#7802687

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