Scampi Gratin

To my wife Samanta, if you talk about fish, you have to mention only crustaceans and molluscs for the rest you have to force the hand otherwise it will be extinct, probably, years ago… Since I do not like to always eat the good fish by making it "straining", sometimes I like to see them eat what the sea knows how to give us tastefully. Taking advantage of a trip made by my fishmonger of confidence for anything else, here I have magnificent scampi, huge and certainly not to leave there alone Salazar. Putting aside the original idea for which I had gone to Gianluca, we change the program and prepare a good pasta with lobster and an abundant appetizer of scampi gratin. Fast to prepare, this recipe will make us taste the delicious pulp of these crustaceans enriched by the scents of the Mediterranean. Let's see how to proceed.


____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

 

600 grams of fresh scampi
1 bunch of parsley
4 tablespoons of breadcrumbs
The peel of a lemon
The peel of an orange
1 tablespoon of almonds
Salt, pepper and E.V.O. oil Taste

 

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We start our recipe by preparing the breading. In a bowl we put the coarsely grated crumb, chopped parsley, grated peel of lemon and orange, salt, pepper and chopped almonds, too, coarsely. We mix everything for the ingredients to blend well.

 

 

We add as much oil as it needs to make the breading moist and compact, stir and put aside. Clean the scampi. Sciacquiamoli under running water then, holding the lobster firmly from the back, put it belly in the air and, with the help of a kitchen scissors, we cut the part of the carapace that covers the tail cutting on both ends. So we remove the cut, we give another shot of scissors between the legs then engrave with a knife the pulp, eliminate the gut and enlarge the meat in order to have a base sufficiently wide enough to accommodate smoothly the bread. Let's act on a baking sheet lined with parchment paper, we stuff our beautiful scampi then we complete with a drizzle of oil on the whole surface and we supply, in a preheated oven, at 220 ° for 20 '.
_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

Lay the scampi on a serving plate piegandoneing the tails slightly and making them touch each other so as to remain high and straight. Irroriamo with the moods present in the baking dish and serve.

Enjoy your meal!!!!!





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