BITE INTO RAW SCAMPI AND IMPERIAL PRAWNS, WILD RICE AND SALAD

This recipe demonstrates a creative interpretation of Mediterranean cuisine with particular care for local products from small, carefully selected Maremma farms and their surrounding seas. Here you will find not only Tuscan classics presented in a gourmet style, but also an unexpected combination of particular seafood and meat dishes with selected wines that will accompany you in a culinary voyage through the flavours, aromas and colours of Tuscan Maremma. For this week’s recipe, the chef proposes an innovative seafood-based appetiser. Buon appetito!

Ingredients:

For one portion you'll need: 60g fresh scampi, 30g red prawns, 30g misticanza salad, 3g curry oil, 10g black wild rice, 10ml citronette sauce, 1g halen mòn salt, 1g Sichuan pepper and 10g pink grapefruit.

Directions:

Press the scampi pulp well inside a pastry ring, placing transparent paper on the top and at the bottom of the pulp and forming a square. Cook the rice in salted water. Place the scampi in the middle of the plate and remove the transparent paper. Place some misticanza salad on one side of the plate and place 3 imperial prawns that are slightly open at the end of their back and the black thread removed. Distribute some wild rice all around and place a peeled pink grapefruit on the prawns, then spice it up with curry oil, citronette, salt and pepper. Conserve at 0°C for 2 days.

Thank you to Emiliano Lombardelli, Executive Chef at Dama Dama Restaurant, Tuscany, for the recipe.

The Dama Dama Restaurant, which is open to the general public, is open daily with a light lunch menu and an a la carte dinner menu.

For information and reservations please contact:

T: +39 0564 810292

E: damadama@argentarioresort.it.

Location: www.argentariogolfresortspa.it

If you have a recipe you would like to share with The Snobby Runway readers, please contact us at info@thesnobbyrunway.com

Written by: Orlagh McLaughlin (Editor-in-Chief)

#fooddrink #seafood #recipe #foodfocus