Langoustines 'alla pizzaiola'

Name: Langoustines 'alla pizzaiola'
Total time: 3 h 30 min
Ingredients: 4 langoustines, head, tail, shell and digestive tract removed; extra virgin olive oil; salt; 600g of plum tomatoes, washed; 2 spring onions, chopped; 1 garlic clove, crushed; 1 bunch of basil, chopped; salt; 1 egg yolk; 50ml of fish stock; 50ml of peanut oil; 50ml of extra virgin olive oil; salt; 50g of black olives; dried oregano to taste; micro basil, to garnish

by Antonino Cannavacciuolo

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Starter
medium
4
3 hours 30 minutes

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Chef Antonino Cannavacciuolo channels his hometown of Naples in this langoustine recipe, serving the raw shellfish with his twist on a pizzaiola sauce. Finished with swirls of fish mayonnaise, dried oregano and black olive powder, this striking dish captures the vibrant flavours of the region.

First published in 2016

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Ingredients

Metric

Imperial

Langoustines

4 langoustines, head, tail, shell and digestive tract removed
extra virgin olive oil
salt

Pizzaiola sauce

600g of plum tomatoes, washed
2 spring onions, chopped
1 garlic clove, crushed
1 bunch of basil, chopped
salt

Fish mayonnaise

1 egg yolk
50ml of fish stock
50ml of peanut oil
50ml of extra virgin olive oil
salt

To serve

50g of black olives
dried oregano to taste
micro basil, to garnish

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Equipment

Blender
Dehydrator

Method

Start by dehydrating the olives a day before you are planning to serve. Place the olives in a dehydrator overnight at approximately 65°C

50g of black olives

The following day, blitz in a food processor or chop by hand to a powder

Now prepare the pizzaiola sauce. Squash the tomatoes, season with salt and marinate for 1 hour

600g of plum tomatoes, washed
salt

Blend the marinated tomatoes for a few seconds and pass through a sieve. Add the garlic, basil and spring onions and leave the tomatoes to marinate for at least 2 hours

1 garlic clove, crushed
2 spring onions, chopped
1 bunch of basil, chopped

Meanwhile, make the fish mayonnaise. Whisk the egg yolk and gradually whisk in the fish stock and oils until emulsified. Season to taste and add a little water if necessary. Cover and set aside until required

1 egg yolk
50ml of fish stock
50ml of peanut oil
50ml of extra virgin olive oil
salt

Cut the langoustines in half lengthways and season with salt and a little olive oil

4 langoustines
extra virgin olive oil
salt

When the tomatoes have been marinating for 2 hours, blitz again in a blender

To serve, pour the tomato sauce into each plate. Divide the langoustine halves evenly between the plates and drizzle over with mayonnaise

Sprinkle on small dots of dried oregano and dehydrated olives. Finish with a garnish of micro basil

dried oregano to taste
micro basil, to garnish

First published in 2016

DISCOVER MORE:

Antonino Cannavacciuolo

In his adopted home of Piedmont, Antonio Cannavacciuolo effortlessly combines the dishes of north and south Italy at the beautiful two Michelin-starred restaurant Villa Crespi.

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Langoustines 'alla pizzaiola'

Ingredients

Metric

Imperial

Langoustines

Pizzaiola sauce

Fish mayonnaise

To serve

Equipment

Method

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