中文
  • HOME
  • ABOUT
    • CREDITS
    • RESOURCES
    • Privacy Policy
  • ITALY
  • RECIPES
  • INGREDIENTS
  • EQUIPMENT
  • TECHNIQUE
  • WINE
  • Free Updates
  • BLOG
  • chinese

Living a Life in Colour

a guide to Italian food, wine and culture

Polenta bianca con scampi (white polenta with langoustines) – Veneto

 

Polenta bianca con scampi (white polenta with langoustines) -Veneto
 
Print
Prep time
5 mins
Cook time
40 mins
Total time
45 mins
 
This dish is healthy, quick and easy and gluten-free. More importantly it is delicious. The slightly sweet succulent langoustine or crayfish are flavoured with slight taste of garlic, wine and olive oil and served in a pool of satisfyingly creamy white polenta.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Veneto
Serves: 4
Ingredients
  • 450 grams shelled langoustine, Norway lobster, Dublin bay prawns or crayfish (in brine is fine) or tiny shrimp
  • 1garlicclove, peeled and bruised
  • 45 mls extra-virgin olive oil, plus extra for drizzling
  • 125 mls white wine, dry
  • 10 grams flat-leafparsley, rinsed, dried, leaves removed and finely chopped (optional)
  • 300 grams white polenta, cooked (see method here)
  • 1.5 liters water
  • Sea salt
Instructions
  1. In a saute pan, fry the garlic in the olive oil until coloured.
  2. Remove the garlic and discard. Add the crayfish and the wine and cook for about 4 minutes. Add salt to taste. Toss with the parsley, if using.
  3. Pour the polenta onto a plate and top with the crayfish. Drizzle the olive oil over top.
  4. Serve immediately.
3.5.3226

 

If you're new here, you may want to subscribe by e-mail. Thanks for visiting!

Thanks for visiting Living a Life in Colour again, good to have you back here. If you haven't yet, you might want to subscribe by e-mail . Enjoy! Thanks for visiting!

Learn how to make Italian recipes for family and friends.

Recipes

Connect

Woo Wei-Duan provides practical instruction on Italian cooking and recipes as well as musings on life and family on this website. Read More…

Contact Us

Learn how to make Italian recipes for family and friends.

Featured posts

Venice flooding in 1966 by By Unknown
Panzarotto (a deep-fried pizza pocket filled with molten mozzarella and tomato sauce)
Creative Commons Licence
Mei Man Ren Sheng by Woo Wei-Duan is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.