Scampi Bolognese

Ingredients for 2 servings:

• ½ bunch parsley, flat-leaf, roughly chopped
• 1 clove(s) garlic, chopped
• 6 tbsp olive oil
• Salt
• 1 tsp lemon(s), zest grated
• 8 scampi, peeled, halved lengthwise, deveined, cut into pieces
• 4 scampi, peeled to the tail, halved lengthwise, deveined
• 200 g tomatoes, peeled, with juice
• 2 shallots, diced
• 1 clove(s) garlic, diced
• 10 g ginger, finely diced
• 1 pepper, red, pitted, finely diced
• 1 tsp thyme, alternatively 4 fresh stalks
• 5 tbsp olive oil
• Salt
• Sugar
• Black pepper, freshly ground
• 250 g spaghetti or spaghettini, cooked al dente
• 30 g Parmesan, sliced

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

sensational feast for the eyes and palate

Parsley oil: Puree the first 5 ingredients in a blender. Scampi Bolognese: Puree tomatoes in their juice. Sauté onions in 3 tbsp of oil until translucent; briefly toss in garlic and ginger, season with chili pepper and thyme. Add scampi pieces and cook for 2 minutes. Add tomato puree in ladles. Reduce for 3-4 minutes, season with salt and pepper and a pinch of sugar. Heat the remaining 2 tbsp of oil, fry scampi for about 2 minutes until cooked through and curled up; season with salt and pepper. To serve: Twist the spaghetti with a fork and place on the plates. Distribute the scampi Bolognese on top and alongside, then arrange the parsley oil and Parmesan cheese decoratively. Quantities: Main course: 2 people. Starter: 4 people.