A sophisticated main course that combines the delicate taste of crustaceans with the crunchiness of Parmigiano Reggiano Vacche Rosse chips, seasonal vegetables, chanterelle mushrooms and the salty burst of anchovy sauce pearls, for a unique marine and aromatic experience.
Grate the Parmigiano Reggiano Vacche Rosse finely. Place small heaps on baking paper and bake in a ventilated oven at 180°C for 5 minutes. Let cool.
Shell the fava 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, decorate with Parmigiano Reggiano Vacche Rosse chips. Complete with some anchovy sauce pearls on top of the scampi and among the vegetables. Garnish with fresh aromatic herbs and, if desired, some Parmigiano shavings.
Consume immediately to enjoy the crispiness of the chips. Parmigiano chips: store in an airtight jar for 2 days. Vegetables and crustaceans: keep covered in the refrigerator for a maximum of 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 |
