Scampi with Parmigiano Reggiano Vacche Rosse Chips, Spring Vegetables, Chanterelles, and Anchovy Sauce Pearls

Preparation

1. STEP 1 OF 5

   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.

2. STEP 2 OF 5

   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.

3. STEP 3 OF 5

   Clean the chanterelle mushrooms and sauté them in a pan with a little oil and butter, salt, and pepper for 2-3 minutes.

4. STEP 4 OF 5

   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.

5. STEP 5 OF 5

   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.

General Information

Analysis

Macronutrients (100 gr)