| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Molto04 |
4 |
servings |
INGREDIENTS
| 8 |
tb |
Virgin olive oil; divided |
| 3 |
lg |
Bell peppers (red; green and yellow), cored, seeded, |
|
|
And cut into 1/4" thick strips |
| 3 |
|
Jalapenos; seeded, and |
|
|
Thinly sliced lengthwise |
| 1 |
tb |
Chopped fresh thyme leaves |
| 20 |
|
Fresh langostinos |
| 1/2 |
c |
Almond flour |
|
|
Juice of 1 lemon |
| 1 |
c |
Opal basil leaves -; (loosely packed) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a large saute pan over medium heat, saute bell peppers and jalapenos in
4 tablespoons of the olive oil until softened and starting to lightly
brown, 8 to 9 minutes. Add fresh thyme and set aside to cool. In another
saute pan, heat remaining virgin olive oil until smoking. Cut langostinos
lengthwise in half and dredge flesh side in almond flour. Cook langostinos
flesh-side down, until golden brown (about 1 minute) turn and cook another
minute on the other side. Add lemon juice and remove from heat. Add basil
leaves to pepper mixture and season with salt and pepper. Divide pepper
mixture among four plates, place warm langostinos in stacks over pepper
mixture, and serve. This recipe yields 4 antipasto servings.
Comments: The original recipe title as listed is "Sauteed Langostinos In
Almond Flour Crust With Sweet And Hot Chilies".
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5638 broadcast 02-26-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-10-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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