• 1,5 kg of scampi (medium size, best directly from the fish market)
• 3 – 6 pieces of garlic cloves
• 12 big tablespoons of tomato puree
• 1/2 a bunch of parsley, finely chopped
• 200 ml of dry white wine
• 1 glass of brandy
• ¾ tablespoons of breadcrumbs
• 11 tablespoons of olive oil
• Pepper from a mill
• Salt
• Fresh white bread

Briefly rinse the fresh scampi. Heat the oil in a large saucepan and put the drained scampi in it. Turn the scampi twice, then deglaze with brandy. Let everything stew until the scampi have taken on a bit of colour. Then remove the scampi from the pot and keep them warm. In the frying fat, fry finely chopped garlic and half of the chopped parsley, but it should not take any colour. Season with salt and pepper, then add the breadcrumbs, the wine and the pureed tomatoes and bring to the boil. Put the scampi back in the pan, cover lightly with stock or water and steam for 10-20 minutes until the sauce is reduced again

. Before serving, add the remaining parsley to the pot. The best way to serve it is in a pan on the table. White bread is a must as a side dish.