LANGOUSTINES IN A WHITE TRUFFLE SAUCE WITH ANGEL HAIR PASTA
From capda 16 years agoIngredients
- stock to prepare the Langoustines: shopping list
- 4 ea Langoustines per person shopping list
- 1carrot – whole or chopped cut in 4? shopping list
- 1 stalk celery - whole or chopped cut in 4? shopping list
- 1 small onion, peeled - whole or chopped quartered? shopping list
- 2 cloves garlic, peeled - whole or chopped crushed? shopping list
- 1 Bay leaf shopping list
- water to cover shopping list
- White Truffle Sauce shopping list
- 1/2 cup white wine med dry shopping list
- 1 cup chicken stock shopping list
- 2 cups heavy cream – can light cream be used if they are diet conscious Yes? shopping list
- White truffle juice as you desire – Substitute with White truffle oil shopping list
- Dash lemon juice shopping list
- 1 Tbsp shallots finely chopped shopping list
- 3 Tbsp virgin olive oil shopping list
- 2 tbsp butter shopping list
- salt and pepper to taste shopping list
How to make it
- Prepare the Langoustines
- Boil Langoustines in the above stock for 4 to 7 minutes. Remove and refresh in cold water. Leaf them in the water until they are cold for a few minutes until cool, or just rinse under cold water for a min or so?
- Remove the meat from shells and chop into medium pcs- Wait until cool to remove and chop up yes?
- Prepare the White Truffle Sauce
- Heat olive oil (what heat? High, med, low?), add the shallots and sauté until translucent add the wine and chicken stock Bring to a boil (Keep boiling until reduce? Or bring to boil, then reduce to simmer until reduced yes?, then reduce until almost dry (about 1/4 cup). Add heavy cream, reduce by 1/2 then add the truffle juice. Bring the mixture to a boil and simmer for 2 min
- Remove from heat before adding butter yes? Or leave simmering over heat while adding butter no? Add the butter with a whisk until well incorporated ( do not boil the sauce while you add the butter or after). Finish with a dash of lemon juice, Worcestershire sauce, Keep warm until ready to use
- Pasta:
- As per your preference, I like to use angel Hair
- Cook the pasta in boiling, lightly salted water, about 4 to 7 minutes, until pasta is al dente. Drain. Keep hot
- Garnish:
- 1 tablespoon chopped chives
- Whole white Truffle shavings- what can substitute if can’t afford truffles? Either you have it or not no substitue!
- Truffle oil- what can substitute if can’t afford truffles? Either you have it or not no substitue!
- Final Preparation
- Sautee langoustines in a little olive oil with some chopped shallots – sautee until warmed only?
- Add the pasta to it and toss well, than add the truffle sauce and heat until hot
- Serve this dish in a preheated pasta plate.
- Garnish with white truffle shavings chopped chives and finish each plate with a dash of truffle oil.
- Parmesan cheese is not recommended for this dish as it interferes with the flavor of the white truffle sauce.
- let me know if you like it.
People Who Like This Dish 3
- silverlining0814 Seabrook, TX
- greekgirrrl Long Island, NY
- clbacon Birmingham, AL
- capda Hamburg, DE
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The Rating
Reviewed by 2 people-
Excellent dish!
greekgirrrl in Long Island loved it -
wow ! : ) this sounds very good!! : )
silverlining0814 in Seabrook loved it
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