Tag: scampi

Recipe Russian salad of Brussels sprouts and scampi – Italian Cuisine

Ingredients

330 g Brxuelles sprouts
200 g Topinambur
200 g Carrots
90 g Lettuce
12 Shelled prawn tails
2 yolks
Lemon
Laurel
Peanut oil
Mustard
Extra virgin olive oil
salt

Duration: 1 h

Level: Middle

Dose: 6 people

Peel the Jerusalem artichokes and carrots and reduce them in a small regular diced. Blanch the carrots in water with a bay leaf for 6-7 ′, then add the Jerusalem artichokes; after 10 'turn off, add salt and then another 2' drained. Peel the Brussels sprouts and make a small cross-engraving on the bottom. Boil them for 12-13 ′ in water with a bay leaf and 10 g of oil. Turn off, add salt and after 1 'drain, keeping the cooking water. Keep 3 of them aside and divide them into pieces.

Dip the lobster tails in the boiling water of the sprouts, still hot. Drain after 10 ', keep aside 3 and reduce the remaining ones in bobbins. Collect the yolks and the tip of a teaspoon of mustard (you can dose it according to your taste) in a bowl with high edges, add 25 g of extra virgin olive oil while blending with the immersion blender.

Continue to blend blending 100 g of peanut oil; complete with the juice of half a lemon and salt (mayonnaise). Mix the chopped vegetables and prawns with the mayonnaise, spread out on the plates, using a pastry ring, place the sliced lettuce on top, complete with the sprouts and prawns kept aside cut in half lengthwise, and decorate the dishes to taste.

Recipe Risi e bisi, scampi and lemon – Italian Cuisine

Ingredients

400 g fresh peas in pods
350 g Carnaroli rice
12 pcs scampi
1 pcs of celery stalk
1 pc carrot
1 pcs shallots
1 pc lemon
dry white wine
thyme
gin
extra virgin olive oil
coarse salt

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe of risi e bisi, scampi and lemon, shell the peas gradually collecting them in a basin with cold water; keep the pods aside. Shell the scampi and prepare the broth: cut the celery, carrot and 1/2 shallot in half; brown them in a large saucepan in a veil of extra virgin olive oil; after 5 minutes add the pods and fry for 5 minutes; then add 1 liter of water and the shrimp shells; cook over very moderate heat for 20 minutes, making sure that it never boils. Eliminate the shells; coarsely blend the broth and vegetables and finally strain the broth with a sieve. Toast the rice in a saucepan with a little oil for a couple of minutes, add 1/2 chopped shallots and add 1/2 glass of white wine; when the wine has evaporated, cook the rice for 12-13 minutes, wetting it from time to time with a ladle of broth; then add the peas and a pinch of coarse salt and finish cooking in another 3-4 minutes. At the end add a few leaves of thyme, a spray of gin and the juice obtained by squeezing the heads of the prawns directly into the risotto. Complete it with the tails of the prawns, in chunks or whole, grated lemon rind and serve.

Recipe Scampi carpaccio with almond ice cream – Italian Cuisine

Ingredients

200 g Shelled prawn tails
160 g Mixed vegetables (courgette green, pepper, tomato, carrot, salad)
4 pcs Radishes
Chives
Basil
Salmon roe
Balsamic vinegar
Extra virgin olive oil

Ingredients for Gelato

850 g Milk
100 g peeled almonds
100 g Sugar
4 g Gelatine in sheets
2 pcs egg whites
1 pc Vanillin bag

Duration: 1 h

Level: Middle

Dose: 4 people

Chop the almonds and soak them in milk for 12 hours.
Strain the milk and bring it to the boil with the sugar and vanillin; add the softened and squeezed gelatine and let it cool; then incorporate the egg whites, lightly beaten with the immersion blender and pour into the ice cream maker.
Thinly slice the scampi and arrange them on the plates, creating a base. Cut the courgette, pepper and tomato into cubes, the carrot into strips, the radishes into slices; distribute all the vegetables on the prawns, season with a vinaigrette of oil, salt and vinegar, perfumed with pepper, basil and chives and complete with salmon roe and ice cream.

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