Recipe: Scampi and Chanterelles Penne
One of the best pastas I’ve had and homemade with love. We got these fresh langoustines at the Les Halles market in Tours and then chef picked up some chanterelles and mascarpone, creating a new recipe on the spot.
Scampi and Chanterelles Penne recipe:
– 2 scampis per person (size 5/6)
– 400g girolle
– salt & pepper
– fresh tomatoes, basil leaves and chives
Sauté the Girolle with butter, chopped chives, salt, pepper
Sauté scampi (langoustine) on one side with olive oil, little bit of salt to taste
Heat up the al dente penne in mascarpone with chicken stock and fresh tomato sauce, add in the girolle and scampi, garnish with fresh basil leaves.
Ready to serve et bon appétit!
Portion serves 5
We were lucky to get all our produce fresh from the garden, loving watered and fed compost.