Crayfish in green sauce

Crayfish in green sauce

Gamberi in salsa

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4-6 crayfish or scampi per person
salt
1 lemon, cut into wedges

Sauce

Quantity Ingredient
3 tablespoons mint, chopped
4 tablespoons flat-leaf parsley, chopped
1/2 lemon, finely grated zest and juiced
1/2 garlic clove, crushed
1 tablespoon white wine vinegar
6 tablespoons extra virgin olive oil

Method

  1. To make the sauce, put the herbs, lemon zest and juice, garlic and wine vinegar in a mortar and pound together with the pestle, gradually adding the olive oil to make a textured sauce. (You could use a blender here, but I prefer the sauce with a little texture.)
  2. Cook the crayfish or scampi in lightly salted boiling water for 8 minutes. Drain and shell them, keeping the head and tail attached to the meat.
  3. Serve the freshly boiled scampi or crayfish on a portion of the sauce, with lemon wedges.

Variation

  • To celebrate the very good fish from the lakes and rivers of Umbria, especially the Nera River, here is a traditional recipe, which uses the local crayfish. In Sweden and other parts of the world, including Britain, there are impressive-looking crayfish with very sweet flesh, but I find they are often not meaty enough. I suggest you use scampi instead, which have a different taste but at least they have some meat to eat. This is a wonderful summer starter.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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