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A Silver Spoon Recipe - Langoustines - w/ photos

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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!

 
 
 
 
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