Bavette integrals with speck and scampi
Instructions
Boiling lightly salted water in a pot.
Wash Eggplant and cut it into very small cubes.
Meanwhile, clean and finely chop the shallot.
Cut the bacon in small strips.
Sauté the shallots in a pan with oil, the Eggplant and cut the bacon into strips.
Add Norway lobster tails, they FRY for a couple of minutes and sprinkle with a dash of water.
Then, put the sauce aside.
Boil the bavette integrals in salt water.
Al dente drain and pour into the Pan, add a ladle of cooking water, a little salt and pepper and season well.
Divide the dough in dish, sprinkle with the toasted almond flakes.
Serve immediately.
Ingredients and dosing for 4 persons
- 300 g of type integral bavette pasta
- 50 g of speck sliced thickly
- 200 g of shelled shrimp
- 30 g of toasted almond flakes
- 1/2 shallots
- 2 tablespoons of olive oil extra virgin
- 1/2 eggplant
- Salt
- Pepper