First, cook the stortini in 3 liters of boiling salted water for about 13 minutes. Plunge the langoustines into boiling salted water for 5 minutes. Drain them, shell them, collect the tails.
On the oven plate (thermostat 6) put the pepper and let it roast, then take it out and run it under cold water, rubbing it between your fingers to remove the burnt skin. Drain and cut in half lengthwise. Remove the seeds, cut it into strips.
Peel the zucchini, using a sharp knife cut it into rings.
Put the olive oil in a sauté pan over high heat, salt and pepper the langoustine tails, drop them into the very hot oil. Cook for 1 minute, drain, set aside. In the same oil, cook the bell pepper and the zucchini slices, pat dry on a sheet of paper towel.
Degrease, add pastis and savory.
Let reduce, add flavor. Leave to cook for 5 minutes, add the butter to the sauce while stirring. Pepper.
Reheat the stortini by immersing them in boiling water for 1 minute, then drain.
Place them in the center of each plate, add the courgettes, the strips of pepper, the langoustine tails, cover with the sauce.
Source:Hubert's Book of Paste for Panzani
