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Mezzemaniche with scampi tails

Difficulty: Easy Doses: for 4 people

400 g of half sleeves,

½ glass of dry white wine,

180 g frozen scampi tail

1 yellow pepper,

100 g tomato pulp in a jar,

2 teaspoons chopped parsley,

3 tablespoons extra virgin olive oil,

2 cloves of garlic,




The scampi are characterized by a sweet and delicate taste. Usually they are not cleaned because the organs are located in the head that must be left in cooking to get a full and firm taste. For convenience you can remove the shell. The operation is very simple: with the kitchen scissors you make an incision on the back and then with your hands you remove.

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