Arrabiata sauce

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King crab 'arrabiata' with zucchini, tomato confit and tarragon gremolata

King crab is an exquisite product that in itself doesn't need much more. Here we use the arrabiata sauce twice by mixing it smoothly and boosting it with fresh acidity and extra chili. On the one hand we use the sauce on its own, on the other hand we use it as an extra flavouring in a mousseline sauce 'choron style'. We give the dish an extra touch with a tarragon gremolata.


This sauce was enriched with peperoncino, the Italian name for chili peppers, and grilled red peppers. Combine with the tomato mascarpone sauce for a creamy sauce that still has the necessary spice.

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