Tagliatelle with Pesto and Crawfish
My cooking buddies from Louisiana will be up in arms about this one. Crawfish contained in traditional Italian cooking?
“Mon Cher, have you lost your mind?”
Italian Crawfish are cousins of the version so prevalent in the Southern United States. Unfortunately they are more susceptible to sickness from environmental changes. They are a protected species in all of Europe. Fortunately there is an abundance of Chinese and American Crawfish available, saving these delicate recipes from disappearing altogether. Crawfish are widely used in Friuli and Tuscany while this recipe is from southern Piedmont.
It is a perfect dish for the spring and summer. The pesto lends a savory balance to the light spring flavor of the crawfish. Appropriate wines: are Gaja Langhe Sauvignon Alteni di Brassica, Ceretto Blange, Felluga Terre Alte and Schiopetto Collio Tocai Friulano.
Ingredients for 4 people:
400 grams (about 1 lb) Fresh Pasta Tagliatelle
200 grams (about 1 cup) Pesto sauce
1 cup Fish Broth
1 cup White Wine
Dice the scallion. In a large skillet, heat 2 tablespoons Olive over medium heat. Add the scallions, sauté for 1 minute. Add the Crawfish, turning every 30 seconds, sauté for 3 minutes. Be careful to not overcook. Set the skillet aside for later.
Remove the shells on the Crawfish tails to the second joint behind the head. Keep the Crawfish whole and set aside. Remove the tails on 12 of the Crawfish and reduce the meat to pulp.
Add the pulp to the skillet and bring the heat to low. Add the Fish Broth and wine to the scallions and Crawfish pulp. Simmer the sauce for 15 minutes.
Cook the pasta in abundant salted boiling water for 4 minutes (follow the directions if using dried pasta). Strain the pasta and place in a large serving bowl. Mix in the Pesto sauce.
Place the pasta with pesto on the plate. Decorate each plate with two Crawfish and serve hot.
Tags: Italian Recipes Liguria Pesto Crawfish Pasta Gourmet Foods Travel Italy