Langoustines with Grapefruit Syrup
Adapted from Pascal Cayeux, chef, La Table de Cala Rossa at Grand Hôtel Cala Rossa, Lecci, Corsica
Soft Sciaccarello and potent Nielluccio, a close relative, if not clone, of Sangiovese, form the core of Corsican red wines. Nielluccio is at its best in the Patrimonio Appellation d’Origine Contrôlée (AOC), whose red wines must be at least 90% Nielluccio. Also, don’t miss the rosés from Patrimonio. As in neighboring Sardinia, Vermentino—or Vermentinu, as it’s spelled here—is the leading white wine grape.
Names to look for: Abbatucci, Clos Venturi, Domaine Arena, Yves Leccia
Citrus is one of Corsica’s main crops, and it’s a natural with the island’s abundant shellfish. At the Michelin-starred La Table de Cala Rossa, Chef Pascal Cayeux garnishes this dish with grated dried langoustine stock and a condiment made of Corsican citron, pictured here.
- 1 cup fresh-squeezed grapefruit juice
- 3 tablespoons honey
- 2 cloves garlic
- ½ teaspoon sea salt
- 2 tablespoons olive oil
- 3 pounds langoustines (or 2 pounds head-on shrimp)
In small saucepan, combine juice, honey, garlic, salt and olive oil. Bring to boil over high heat, then reduce heat to medium-high.
Cook until reduced to about ⅓ cup and has consistency of thin syrup, about 15–20 minutes.
Heat broiler. Split langoustines lengthwise, and remove dark intestinal tract. Place flesh-side up on sheet pan. Brush with olive oil, and season with salt. Place under broiler just until no longer translucent, about 3 minutes. Serve hot, drizzled with grapefruit syrup. Serves 4.
Domaine Antoine-Marie Arena 2017 Hauts de Carco Blanc (Patrimonio). Patrick Fioramonti, wine director and sommelier at La Table, favors this for its floral, citrus and saline notes that highlight both the grapefruit and langoustine.