1 cup of chopped tomato sauce
1 cup of finely chopped scallion
1/2 cup of cognac
2 tablespoons of heavy cream
1/2 tablespoon of olive oil
100g small and clean shrimp
100g cleaned and sliced squid
4 slices of Italian bread with 1cm thickness
2 finely chopped cloves of garlic
1 lemon (or lemon juice)
1 chopped pepperoncini
Salt to taste
1 cup of chopped tomato sauce
1 cup of finely chopped scallion
1/2 cup of cognac
2 tablespoons of heavy cream
1/2 tablespoon of olive oil
100g small and clean shrimp
100g cleaned and sliced squid
4 slices of Italian bread with 1cm thickness
2 finely chopped cloves of garlic
1 lemon (or lemon juice)
1 chopped pepperoncini
Salt to taste
1
Carefully wash the seafood
In a frying pan, heat the olive oil and add the garlic, shrimp, and squid
2
Place the cognac in a cup
Light the stove and warm the cup by tilting it slightly over the flame
When the flames appear, pour the warmed cognac over the refogado and let it extinguish itself
3
Butter another frying pan with olive oil and toast the bread slices
Transfer the toasted bread to a plate and reserve
4
Add heavy cream to the pan with the shrimp and season with salt and pepper
Sprinkle half of the tomato sauce and scallion over the seafood
5
Drizzle lemon juice over the bruschetta and spread it evenly
Sprinkle the remaining tomato sauce and scallion over the bruschetta and serve.
