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Foodxperience

Orecchiette with langoustines and summer vegetables

Orecchiette with langoustines and summer vegetables. Recipe by FoodXperience chef Rolf Hoekstra of HANOS Amsterdam.

Rolf: “With the Sea Fennel I give the dish an extra summery touch, but of course it’s the langoustine sauce that provides the intense flavor.”

Ingredients

Cognac
Langoustines
2Whipped cream
1lWater
bouquet garni to taste
Pepper and salt
Butter

Sea Fennel
Mandoline
orecchiette
cleaned langoustines
summer vegetables to taste

Preparation

  1. Clean the langoustines and keep them cold.
  2. Roast the shells for 15 minutes in a preheated oven at 230°C.
  3. Sauté a small amount of bouquet garni and add the langoustines on top.
  4. Deglaze with a splash of cognac and add 1 liter of water.
  5. Bring to a boil and let simmer for 4 hours.
  6. Strain the stock and add 2 dl of heavy cream, reduce by half.
  7. Season with salt and pepper and finish just before serving with a knob of cold butter.

  1. Use a melon baller to make pearls from the summer vegetables and blanch them.
  2. Cook the orecchiette al dente in 9 minutes.
  3. Briefly sear the langoustine all around in a hot Teflon pan and set aside.
  4. Gently sauté the fine vegetables in a Teflon pan and add the pasta.
  5. Add a generous spoonful of langoustine sauce and toss gently.
  6. Plate the pasta together with the langoustines and top with Sea Fennel.
  7. Finally, dress the plate with the langoustine sauce.