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A Silver Spoon Recipe - Langoustines - w/ photos

MMRuth Mar 14, 2007 03:31 PM

The recent discussion of the Silver Spoon Italian cookbook reminded me that I hadn't posted about a meal I made for lunch one Sunday recently. I'd been to Little Italy on Arthur Avenue and bought some beautiful Langoustines and so was inspired to make a recipe I'd made before, but with shrimp - Langoustines w/ Tomatoes - p. 703. It's a wonderful tomato cream sauce meant to be served just w/the Langoustines, but I decided to use it as a pasta sauce.. You make the sauce and then add the shelled langoustines at the end to cook (I only noted the "shelled" part as the pasta was almost done and so my husband and I rushed to shell them!) - unfortunately, they did break apart a bit - the note in the book says to use them as fresh as possible b/c the meat tends to deteriorate, and we had bought them the day before. When cooked, I pulled out the meat, tossed the sauce with the spaghetti and then added the meat back on top.

Before hand (i.e., before desperate shelling!), I put out a tray of prosciutto and parmesan from Arthur Avenue, as well as some breaded and fried sage leaves - yum. I didn't use the Silver Spoon recipe - but I should have - I made it before and it was much easier better - see p. 102.

That and some leftover Giva were lovely as a Sunday lunch. Yes, we should have had a salad, but alas, we did not!

Edit - I may be a dolt, but I just realized that if you click on a photo you can actually see a large photo not a tiny little one!

 
 
 
 
  1. beetlebug Mar 14, 2007 07:07 PM

    Wow, looks wonderful. Especially the langoustines.

    1. Rubee Mar 14, 2007 07:19 PM

      Wow is right - fantastic. My husband bought me Silver Spoon for Christmas (I added it to my list when one of the 'Hounds said it was at Costco for a great price - whoever you were - thanks!). I hope you keep posting on what you cook from this book, I loved looking through it but haven't done anything yet. BTW, one of these days I'm coming up from Boston, showing up at your house, and insisting that you feed me.

      Beetlebug - you're as bad as me. We both just came from a wonderful CH dinner with six others, ate too much, and had a grand time. And are immediately on here checking out what MMRuth made ; ). I've never looked for langoustines here in Boston, are they available? I had read an article in Saveur last September about mail-ordering Scottish langoustines. Ever since, I've been wanting to splurge, but if you see or hear about them available locally, let me know.

      I'll have to try those sage leaves too - that antipasti platter looks delicious MMRuth.

      1 Reply
      1. re: Rubee
        MMRuth Mar 15, 2007 06:47 AM

        Here's a link to a menu I cooked last summer from the book - had forgotten that I'd tried some of these recipes!

        http://www.chowhound.com/topics/28576...

      2. rose water Mar 14, 2007 07:57 PM

        I agree that everything looks wonderful. Can you share your breaded/fried sage tricks?
        Rubee, let me know when you plan on showing up at MMRuth's doorstep. I'm coming.

        3 Replies
        1. re: rose water
          Rubee Mar 14, 2007 08:04 PM

          Hey - you're just as bad. The search function is once again almost useless, but wasn't it you with the mouth-watering sfogliatelle pics from Enrico's I was checking out today. Can we pick some up on the way to MMRuth's?

          1. re: rose water
            MMRuth Mar 15, 2007 05:44 AM

            Sage leaves - beat an egg in bowl with a pinch of salt, immerse sage leaves for 2 minutes in the mixture. drain well and coat in fine white bread crumbs. Heat olive oil (deep enough to fry in - I use a v. small sauce pan and a thermometer to make sure it's at about 350 or so - I'm not the world's best frier) and add the sage leaves until golden brown. Drain on paper towels. The recipe calls for serving it with provolone - I've served these with fontina.

            The recipe I used last time was cumbersome - you dredge the leaves in flour, then dip in a beaten egg yolk - which led to a gloppy mess - and the coat in bread crumbs. I think the Silver Spoon method is better, and leads to a more delicate coating.

            Enjoy - BTW - some of the sfogliatelle of rose water's come from the same area as where I bought the Langoustine - which was an Italian fish market. I'd not seen them before. But that said, this is just as good with v. large shrimp - I was a little disappointed with the outcome of $27 worth of langoustine - six of them, and the amount of tail meat ends up being about the same as that of a jumbo shrimp!

            1. re: rose water
              Katie Nell Mar 15, 2007 05:57 AM

              You'll have to give me a bit of a heads up, since I'm coming from Kansas!! ;-)

              MMRuth- I HAVE to try those sage leaves! That's it- I'm getting my herb plants this weekend!

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