Ingredients

• 800 g 12 scampi
• 600 g potatoes
• 150 g yellow cherry tomatoes
• 150 g red cherry tomatoes
• mint
• extra virgin olive oil
• salt

For the recipe for scampi with potatoes and cherry tomatoes, shell the scampi, remove the head and the black intestine fillet. Boil the potatoes in their skins. Drain and let them cool. Boil a little water in a saucepan. Turn off and dip the prawns with a sprig of mint.

Let them rest for 3 ', then drain them on kitchen paper. Peel the potatoes, mash them with a fork and season with oil and salt. With the help of a pastry cutter (ø 8-10 cm) make 4 medallions by lightly pressing 150 g of potatoes for each; distribute over the prawns and cherry tomatoes, washed and cut into wedges. Season with a drizzle of oil, complete with mint leaves as desired and serve.

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