CRAYFISH CASSEROLE IN BASIL AND HAM BROTH
2 kg of alive crayfish (if possible, from our waters!)
3 fresh shallots
1 thick slice of ham
Rinse crayfish quickly.
Chop shallots finely and crush garlic cloves.
Peel tomato and remove seeds. Mash thoroughly.
Cut ham in large dice after removing rind, the whole of which you will place in cooking pot for flavor.
Choose a nice cooking pot that you will be able to take easily from the stove onto the table. Put olive oil to heat and melt the shallots without browning them.
Add ham and cook it slowly, so that it will release its rich juices without getting tough.
Increase heat under pot and add tomatoes, crushed garlic and white wine. Stir well to bring out all juices. Add salt, pepper, chili and simmer to let alcohol evaporate.
Throw crayfish into the sauce that was obtained and mix under high heat to allow crayfish to redden very quickly.
When bottom of pot gets sticky, incorporate cream and half of the chopped basil. Stir well again for about 5 minutes. Rectify seasoning if necessary.
Lower heat, cover and cook for 10 to 12 minutes.
Taste: if sauce is too thin, simmer under high heat until it acquires full body. Sprinkle with the remaining basil, serve and enjoy!