Tag: scampi

Recipe Risotto, scampi and cherries – Italian Cuisine

Ingredients

350 g Carnaroli rice
20 pcs cherries
12 pcs scampi
Grated Dop Parmesan Cheese
vegetable broth
lime
dry white wine
extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of risotto, scampi and cherries, shell the scampi and remove the dark bowel. Cut the cherries in half and peanut them. Toast the rice dry in a saucepan for a couple of minutes; blend with half a glass of white wine, let it cook for 1-2 minutes, then bring the rice to cook in 12-14 minutes, wetting it from time to time with a ladle of vegetable broth. Stir the rice with 4 tablespoons of grated Parmesan and 1 tablespoon of olive oil, stirring for 1 minute. Heat 2 tablespoons of oil in a pan and brown the prawns for 1 minute, adjusting with salt. Spread the risotto on the plates, place the scampi and cherries on top, complete with grated lime zest, freshly ground pepper, lemon balm leaves to taste and serve.

Scampi recipe with potatoes and snow peas – Italian Cuisine

Ingredients

350 g new red potatoes
250 g snow peas
20 pcs whole prawns

Duration: 30 min

Level: Easy

Dose: 4 people

For the scampi recipe with potatoes and snow peas, cut the potatoes into small slices, without peeling them,
and roast them in a pan with a little oil and a pinch of salt for about ten minutes. Boil the snow peas in salted boiling water for 3-4 minutes, then drain and season with a drizzle of oil, a pinch of salt and a few drops of lemon. Shell 8-10 prawns, then cut the others in half lengthwise: keep them tight with one hand and cut them on the back, from the tail to the head. Brown them all in a pan with a drizzle of oil and a pinch of salt for 2-3 minutes, turning them on both sides. Spread the scampi in dishes with roasted potatoes and jackdaws; complete with aromatic herbs to taste (we used dill), a pinch of pepper, grated lemon rind and some half washer.

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Fettuccine and scampi recipe on asparagus cream – Italian Cuisine

Ingredients

400 g fresh egg noodles
200 g cucumbers
200 g shelled fresh peas
120 g baby spinach
12 pcs scampi
11 pcs green asparagus
1 pcs files
vegetable broth
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Middle

Dose: 4 people

For the recipe of fettuccine and scampi on cream of asparagus, peel the cucumbers, keeping the skins aside, and cut them into pieces. Marinate them with 2 tablespoons of oil, a pinch of salt, freshly ground pepper and the juice of 1/2 lime for 30 minutes. Blanch the cucumber skins in boiling salted water for a few seconds; drain and, in the same water, boil the peas for 2-3 minutes. Peel the asparagus and cook 3 with 1 glass of broth for 5 minutes; season with salt and blend them, obtaining a cream. Cut the remaining asparagus lengthwise into thin strips. Shell the scampi, remove the dark intestine and brown them in a pan, greased with a little oil, for 30 seconds; salt and pepper and free the pan. Boil the fettuccine in abundant salted water, until they come to the surface. Meanwhile, cook the spinach, asparagus sticks, cucumber peels with the juice of 1/2 lime, 2 tablespoons of fettuccine cooking water, a pinch of salt and a grind of pepper for 2-3 minutes. Season the fettuccine with the asparagus cream, distribute them in the dishes, complete with the scampi, all the vegetables, the peas, the pieces of marinated cucumber, grated lime zest and, to taste, a few lemon balm leaves.