Sfogliatelle with prawns
Instructions
00043 SFOGLIATELLE with PRAWNS INGREDIENTS for 4 PEOPLE 8 16 mussels, scampi, 1 frozen puff pastry sheet, 4 tomatoes, 1 onion, 1 stalk of celery, 1 egg, 2 tablespoons cream, olive oil, salt and pepper, thyme and bay leaf.
Steamed mussels open, remove them from the shell and hold by half a glass of mussels, sauce colatelo.
FRY scampi in a little oil for a few minutes, Peel and keep aside.
Golden brown the onion in a little oil and celery chopped, add the diced tomatoes and herbs, season with salt and pepper and simmer, over low heat, for 20 minutes.
Pass the sauce for the colander with the heads of shrimp, pour the mussels sauce, cream and cook for a few minutes.
Thaw the puff pastry, lightly roll out the dough and divide into eight rectangles, wet your hair in the beaten egg and bake in the oven until they are lifted and golden.
Open the rectangles in half and place over the mussels and langoustines, and cover with 2 tablespoons salsa.
Close with a rectangle of dough and cover with rest of sauce.
