Mezzani al sugo di cicale di mare

Ingredients

• 350 g mezzani dei Campi
• 800 g Slipper lobster (or mantis shrimp)
• 600 g mature San Marzano tomatoes
• 2 cloves garlic
• White wine
• Extra-virgin olive oil
• Italian parsley
• Spicy pepper
• Salt

Instructions

Place the Slipper lobster in warm water for about an hour. Drain it, and using scissors cut off its antenna, claws, and tail, then make a large cut down its back in order to remove its meat. Wash and chop the tomatoes then pass them through a vegetable mill. In a pan lightly brown the garlic with some oil and the spicy pepper. Add the slipper lobster and let cook for a few minutes, then taste for salt. When the lobster turns pink, add a splash of wine and let it evaporate before adding the prepared tomato sauce. Let everything cook together for about ten minutes and taste and check for salt again before removing the sauce from the heat.
Cook the mezzani from Gragnano, drain them and mix them with the sauce, serving with a sprinkling of Italian parsley.

Difficulty Level: medium Appreciation: Time for preparation: 80 minutes Cooking time: 15 minutes Share: 4 persons