Restaurant La Finestra in Geneva

Homemade taglierini

Crawfish in their juice, scampi, taggiacasa olives, datterino tomatoes and salina capers.

Ingredients for 1 serving

- 4 lobsters whole (incl. tail), peeled
- olive oil
- salt and pepper
- cognac
- white wine
- Scampi juice
- Datterino tomatoes
- Parsley
- Taggiasca olives
- Salinas capers

Preparation

The preparation takes about 7-8 minutes

1. Put the olive oil, salt and pepper in a small pan and heat over high heat for a minute and a half.

2. Flambé everything with a little cognac and white wine until the alcohol evaporates.

3. Cook the langoustines, turning constantly.

4. Remove the langoustines and for the sauce boil 4 tablespoons of langoustine juice and 5 halved datterino tomatoes.

5. Cook the fresh pasta (100 g Taglierini) for 4 minutes. 

6. Add the Taggiacasa olives and the Salinas capers and reduce the sauce during about 2 minutes.

7. Mix the sauce with the freshly cooked pasta for 30 seconds and add finely chopped parsley.

    

Arrange plate

Place on a soup plate and decorate with a parsley flower.

Enjoy your meal!

To go with the homemade taglierini, the restaurant La Finestra in Geneva the Chardonnay Cardellino DOC from Elena Walch. 

Our tasting note

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