Mario Batali: Sautéed Langostinos in an Almond Flour Crust with Sweet and Hot Chilis

Chef, writer, restaurateur and media personality Mario Batali cooks Sautéed Langostinos in an Almond Flour Crust with Sweet and Hot Chilis at the 2011 Food & Wine Classic in Aspen.

Chef, writer, restaurateur and media personality Mario Batali cooks Sautéed Langostinos in an Almond Flour Crust with Sweet and Hot Chilis at the 2011 Food & Wine Classic in Aspen.

Read the transcript of this video
Now this part of this dish, the pepper component, could easily be made in advance and served even at room temperature, and we're gonna serve them warm just because we like to. Pan hot. I'm gonna start the peperonata. We're gonna take some garlic, slicing it into big enough pieces to be able to take out. We're gonna take two serrano chiles And I'm gonna cut them into halves and then each of those halves into halves, so if someone thought that it looked too spicy they could pick out the spiciest part. Langostinos, or even just a nice prawn or even a small lobster works really well. And all you wanna do is take the scissors and slit them up the back. And cut them directly in half and split them. We're using almond flour to make this crust, so you take them like that and they look just like that. That is to say just like as if you put them in bread crumbs. That beautiful part right there, I might call it the brain or the [UNKNOWN] or the. The most delicious part of the whole animal is in fact what divides the children from the adults at the table often enough. Now my pan's smoking hot. I have a non-stick pan here, because I wanna be able to not worry whether these little crustaceanie buddies are actually gonna stick, and that's the trick. I'm gonna go a little bit off recipe and I'm gonna add about a tablespoon of great white wine vinegar. So there's a little vinegar, it's slightly tangy. I'm gonna take a touch of white wine. It's got a little bit of sugar, a little bit of residual sugar. [BLANK_AUDIO] And then I'm gonna take some basil. I believe we have opal basil on this, I'm gonna take both kinds And just give them a rough chop like so. This peperonata, which you could have made in advance, gets a little basil at the last second. And becomes this remarkably delicious dish. That almond crust browns beautifully. You know, you definitely do not wanna put butter in this pan. At the very last second, turn off the heat. A little bit of lemon juice, a little extra virgin olive oil, a little parsley. [APPLAUSE]
Sponsored Stories
Mario Batali: Sautéed Langostinos in an Almond Flour Crust with Sweet and Hot Chilis


Advertisement