Pasta alla Pescara with bacon crumbles

Ingredients for 4 servings:

• 40 scampi
• 4 fish fillets
• 1 kg peas, frozen
• 4 servings of pasta, from the refrigerated section or homemade
• 300 g bacon or ham cubes
• 1 cup sour cream, approx. 200 g
• 1 cup whipped cream, approx. 200 g
• 1 bottle of dry white wine
• 5 onions
• 5 rosemary sprigs
• 20 sage leaves
• 5 garlic cloves
• e.g. roux or sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cook the peas with half of the sage and rosemary, along with the garlic, onions, and salt, according to the package instructions. Then, combine half of the peas with the sour cream and puree. Cook the pasta according to the package instructions and then mix it with the pea puree. Fry the bacon in a pan until crispy or bake in the oven. Once it has acquired a good roasting flavor, drain the fat through a sieve. Place the bacon in a blender, chop it, and let it cool. Fry the scampi in the pan with rosemary, sage, and olive oil, then remove and keep warm. Sear the fish fillet in the same pan and then place it with the sage and rosemary in the oven preheated to 150°C (top/bottom heat) and let it simmer until the desired consistency is reached. Deglaze the pan with white wine and reduce the liquid. Add the heavy cream and bring to a boil. Thicken everything with a roux or sauce thickener. Season the sauce to taste and blend it with a hand blender before serving. Arrange everything on a plate and sprinkle the bacon crumbles on top.