Scampi Alla Livornese
Over a year ago
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Ingredients
- 14 oz can tomatoes
- 3½ oz can tuna - dried and flaked
- ½ oz margerine
- 4 bacon rinds
- 1½ tbsp (level) plain flour
- ¼ pint white stock or water
- 1 tsp (level) tomato puree
- ½ tsp (level) salt
- pepper
- ¼ tsp (level) celery salt
- ¼ tsp (level) oregano
- 3 tsps (level) sugar
- 8 oz peeled scampi
- 1 cup rice
- 1 ½ cups boiling water
- ½ tsp salt
Accompaniment
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Method
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1
Fry bacon rinds in margerine for 3 minutes without browning.
Stir in the flour and cook for 2 minutes without browning.
Add stock, tomatoes, puree, seasoning, celery salt, oregano and sugar.
Boil, stirring continuously.
Cook until the tomatoes are pulpy.
Add scampi, cover and simmer for 15 minutes.
Add tuna and heat through for 5 minutes.
Serve with rice.
Rice:
Put the rice water and salt in a dish, cover and cook in oven at 20 degrees for 30 minutes.
If still wet, uncover and leave in the oven for a couple more minutes.
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