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Ingredients for 4 Persons
300 g Zuccato sauerkraut
1.5 kg cherry tomatoes
1 pinch oregano
Juice of 1/2 lemon
Juice of 1/2 orange
Salt to taste.
For the garnish
Caper berries to taste
Black olives sliced to taste
Norway lobster tails
Worchester sauce
Procedure
Blend the cherry tomatoes with the lemon and orange juice and worchester sauce.
Pass through a sieve until smooth, add salt and oregano and refrigerate for 30 minutes.
Cook the cleaned langoustine tails in a skillet with extra virgin olive oil, minced garlic and salt for 5 minutes, keep warm. Sauté sauerkraut for 20 minutes.
Final composition
On soup plates pour the pizzaiola sauce, lay the langoustine tails on top and garnish with olives, sauerkraut and caper berries.
