Sepia Tagliatelle with Scampi and Ghoa Cress

Ingredients and method, for 4 persons


  • Ghoa Cress
  • Lupine Cress
  • 8 scampi with head
  • 50 gr ginger syrup
  • 75 ginger
  • 25 gr olive oil
  • 1 clove of garlic
  • 16 taggiasca olives
  • salt and pepper
  • 150 gr Parmesan flakes
  • 1 shot of Berenburg vanilla 38%
  • 1 red bell bell pepper
  • 1 yellow bell pepper


  • Peel the scampi, leave the head attached, remove the gut
  • Marinate them in the ginger syrup with the oil
  • Peel the ginger
  • Cut into very thin strips
  • Cut the olives lengthwise into 4 pieces
  • Bring water with salt and some oil to the boil
  • Cook the tagliatelle al dente
  • Fry the olives in some oil
  • Add the tagliatelle
  • Season to taste with Ghoa Cress, salt and pepper
  • Pour the scampi into a bulb sieve
  • Heat a pan
  • Fry the scampi with the ginger in it
  • Deglaze with the Beerenburg Vanilla 38%.
  • Roast both peppers, remove the skin, mash, pass through the sieve and season with salt and pepper
  • Spoon the tagliatelle onto a hot deep plate
  • Place the scampi on the pasta, baste with the sauce, sprinkle some Parmesan cheese flakes on top and garnish with some dots of the red and yellow peppers and Lupine Cress

Recipe: Marc Creusen

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