Warm scampi with bottarga and borlotti salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Virgin olive oil plus 3 |
| Tablespoons | ||
| 1 | tablespoon | Thinly sliced ginger |
| 12 | Scampi or large prawns, | |
| Peeled, leaving heads | ||
| Intact | ||
| ¼ | cup | White wine |
| 1 | cup | Borlotti beans, cooked and |
| Drained | ||
| Juice and zest of 1 lemon | ||
| ½ | teaspoon | Hot chili flakes |
| ½ | cup | Radicchio, roughly chopped |
| 1 | (8-ounce piece) bottarga | |
| (preserved tuna roe) | ||
Directions
In a 12 to 14-inch saute pan, heat oil until smoking. Add ginger and scampi and toss to coat. Cook 6 to 7 minutes, until golden brown yet still very tender and add the white wine. Meanwhile, place borlotti in a mixing bowl and add lemon juice, remaining oil, chili flakes and radicchio. Season with salt and pepper and toss to mix well. Arrange on four plates. Place 3 warm scampi on each plate and sprinkle with shaved bottarga. Sprinkle wit lemon zest and serve.
Yield: 4 servings
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