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
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!!!!!