A sophisticated main course that combines the delicate taste of shellfish with the crunchiness of Parmigiano Reggiano Vacche Rosse chips, seasonal vegetables, chanterelle mushrooms, and the savory burst of Anchovy Sauce Pearls, for a unique marine and aromatic experience.
Finely grate the Parmigiano Reggiano Vacche Rosse. Place small mounds on parchment paper and bake in a fan oven at 180°C for 5 minutes. Let cool.
Shell the broad beans and peas, cut the asparagus into thin ribbons. Boil them separately for 1-2 minutes and cool them in ice water.
Clean the chanterelle mushrooms and sauté them in a pan with a little oil and butter, salt, and pepper for 2-3 minutes.
Shell the scampi, cut along the back and remove the black vein. Cook them in a pan for 1-2 minutes per side with a drizzle of oil and a few drops of lemon. Season with salt and pepper.
Arrange the vegetables and mushrooms in the center of the plate. Add the warm scampi tails, garnish with Parmigiano Reggiano Vacche Rosse chips. Finish with a few Anchovy Sauce Pearls on top of the scampi and among the vegetables. Garnish with fresh herbs and, if desired, some Parmigiano shavings.
Consume immediately to enjoy the crunchiness of the chips. Parmigiano chips: in an airtight jar for 2 days. Vegetables and shellfish: in the refrigerator, covered, max 1 day.
Italia, Emilia Romagna
| Energy (kcal) | 176.82 |
| Carbohydrates (g) | 1.98 |
| of which Sugars (g) | 1.07 |
| Fat (g) | 12.02 |
| of which Saturates (g) | 3.27 |
| Protein (g) | 13.98 |
| Fiber (g) | 1.19 |
| Sale (g) | 0.09 |
