Nastrini with shellfish sauce

Nastrini with shellfish sauce
Nastrini with shellfish sauce 5 1 Stefano Moraschini


First of all prepare the Meatballs (also can be done the day before).

Cut eggplants in half lengthwise, remove with a spoon inside with the seeds and boil them in lightly salted water for about 15 minutes; When you are completely cooled chopping with a knife until you get a mush (don't use mixer); then add the eggs, 1 clove of garlic, chopped parsley, pepper, salt and grated cheese.

At this point add the breadcrumbs until it reaches a consistency to form patties no larger than 2.

5 cm in diameter.

FRY in olive oil extra virgin until will be well browned.

Prepare your meat sauce: shell the prawns and shrimps, taking from the heads and shells.

Heat in pan 50 g of butter and two tablespoons of olive oil, add 1 clove of crushed garlic and 1 whole pepper and thereupon the prawns, all lively flame; flambé with two fingers of Cognac and salt, remove from heat.

Repeat the operation with the prawns.

Keep shellfish aside with their sauce in the same pan and saute 1 clove of garlic, 1 whole pepper and blow up for 5 minutes the tomatoes peeled and cut into chunks; Add salt and merge with shellfish.

Boil the ribbons in the broth prepared with the heads and the shells of crustaceans, set aside, with the addition of odour and a sprig of thyme aromatic; Meanwhile prepare the scampi whole, cut at the top with scissors and sauté for about 10 minutes with a knob of butter and two tablespoons of olive oil.

Drain the ribbons good al dente and sauté in a pan capable with the ragù.

Serve directly from the Pan, arranging meatballs, slightly heated in the oven, on the whole circumference and scampi in a radial pattern.

If the sauce is too thick, stretch it with a bit of broth of crustaceans.

Nastrini with shellfish sauce

Calories calculation

Calories amount per person:


Ingredients and dosing for 6 persons


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