Tip to Scampis I Provenciale
Do as follows, comes twice as good:
4 tablespoons strong olive oil
250 grams of cherry tomatoes, halved
400 grams of scamps, peeled and de-intestinated
1 small onion
2-3 toes of garlic
1 tbsp oregano
1 tsp of dehydrated rosemary
14 bunch of basil, roughly chopped
Splash of balsamic
pinch of sugar
Salt: Until enough is in it
Freshly pounded, black pepper
1 toasted baguette
First:
Sweat onions + garlic in olive oil, then add the dried herbs and stir briefly.
Then:
Scamps and tomatoes over high heat about 2.5 minutes, with constant pan fry.
Then: add balsamic vinegar, sugar, pepper and salt. Stir everything briefly.
Then:
Briefly fold in the fresh basil and arrange immediately on the slices of bread.
Always good!
