Tag: scampi

Citrus risotto with scampi crudités – Italian Cuisine

Ingredients for 4 people

Total time: 38 minutes
10 minutes preparation
28 minutes cooking

Use of ULTRABLADE BLADE – ACCESSORY FOR MIXING

For the rice
50 g of shallot
50 ml of extra virgin olive oil
350 g of Carnaroli rice
80 ml of Prosecco
juice and zest of 1/2 untreated lemon
Untreated orange juice and zest of 1/2
1l of hot vegetable broth
30g of butter
30g of Parmesan cheese
salt

For the prawns
8 prawns
extra virgin olive oil
1 lemon
salt and pepper

For the prawns

1) Wash the prawns with cold water, with the help of kitchen scissors cut the carapace just under the head and cut up to the tail; remove the carapace taking care not to break the pulp and eliminate the intestine or the black thread that is on the surface. Emulsify together the lemon juice, a small cup of oil, salt and pepper; 5 minutes before serving, put the prawns in the marinade to flavor them.

For the risotto

1) Grate the citrus peel and collect the citrus juice in a glass; leave aside.

2) After inserting the ultrablade blade, in the bowl put the peeled and coarsely chopped shallots; chop for 15 seconds at speed 11.

3) Replace the ultrablade blade with theaccessory for mixing, add the oil and start the SLOW COOK P1 program without a cap for 7 minutes.

4) When the timer indicates that 4 minutes are left, add the rice.

5) Deglaze with prosecco and start again SLOW COOK P1 program for 3 minutes.

6) Add the citrus juice, the hot vegetable stock and start the program SLOW COOK P3 for 18 minutes without cap.

7) 2 minutes from the regular end of salt.

8) At the end of the cooking add the butter, the citrus peel and the grated cheese; stir and serve with the marinated raw prawns.

Recipe Thyme and lemon bruschetta with scampi – Italian Cuisine

Ingredients

8 pcs Slices of homemade bread
3 pcs spring onions
8 pcs Shelled Norway lobster tails
1 pc Ripe tomato
1 pc Bunch of thyme
Acacia's honey
Lemon
Extra virgin olive oil
salt

Duration: 30 min

Level: Easy

Dose: 4 people

Line a baking sheet, place the slices of bread and bake them at 170 ° C for 5 minutes.

Browse through a bunch of thyme.

Peel the spring onions while keeping a little green and slice them with salami.

Brown them in a little oil for 1 ', then reduce the heat, add a teaspoon of thyme leaves, a grated lemon zest, a teaspoon of honey and continue cooking for 2-3'.

Cut the tomato into four wedges.

Rub the slices of bread removed from the oven with the wedges of ripe tomato, salt and flavor them with a grated lemon zest and the rest of the thyme.

Heat a pan veiled with oil; when it is hot, scald the prawn tails shelled for 1 'on one side only. Add salt.

Spread the spring onions over the slices of bread, complete with the scampi and serve immediately.

Risotto with scampi and citrus fruit recipe – Italian Cuisine

Ingredients

350 g Carnaroli rice
200 g cow's goat
50 g butter
12 pcs prawns
1 pc shallot
1 pc untreated orange
1 pc untreated grapefruit
1 pc untreated lime
extra virgin olive oil
brandy
pepper
salt

Duration: 1 h 20 min

Level: Middle

Dose: 4 people

For the recipe for risotto with scampi and citrus fruits, clean the prawns: remove the heads and keep them aside; shell the tails, cover them with plastic wrap and place them in the refrigerator. Finely chop or whisk half of the citrus peel. Cut the rest into strips.
Work the goat cheese with a drizzle of pepper oil and salt. Put it to rest in the fridge. Chop the shallot and brown it in a saucepan with a little oil; then add the prawn heads, roast them over high heat for 5-8 minutes, then blend with 1/2 glass of brandy; add 1 liter of water to the prawns, the chopped citrus peels and raise the heat.
Simmer this broth for 30 minutes: it will have to be reduced by a third. Remove the prawn heads with a slotted spoon; bring the broth back to a boil. Throw in the rice and cook over medium heat for 16-18 minutes (if necessary, add water at 100 ° C, using a kettle). 5 minutes from the end of cooking, add the prawn tails. Finally, stir the risotto with 50 g of frozen butter. Serve with citrus strips, adding a spoonful of goat cheese to each dish. If you wish, you can complete with just blanched prawns.